Thermodynamic considerations in co-ordination. Part XI. Enthalpies and entropies of protonating asparaginyl, aspartyl, cysteinyl, and phenylalanyl anions

Abstract

Calorimetrically determined enthalpies and potentiometrically determined Gibbs free energies of protonation of asparaginyl, aspartyl, cysteinyl, and phenylalanyl anions at 25·0 °C and l= 3·00M-(Na) ClO₄ are reported. The results are compared with those for similar studies (a) of these amino-acids at other ionic strengths and (b) of other amino-acids studied at l= 3·00M.