物理化学学报 >> 1991, Vol. 7 >> Issue (06): 716-720.doi: 10.3866/PKU.WHXB19910616

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混和溶几种氨基酸解离热力学 IV. 278.15-318.15 K下甘氨酸-20Mass%葡萄糖-水体系

王杰; 杨家振   

  1. 辽宁省教育学院，沈阳；辽宁大学化学系，沈阳 110036
  • 收稿日期:1990-06-07 修回日期:1991-01-18 发布日期:1991-12-15
  • 通讯作者: 杨家振

Thermodynamics of the Dissociation of Amino Acid in Mixed Solvents IV. Glycine in (20 Mass% Glucose-Water) at 278.15-318.15 K

Wang Jie; Yang Jia-Zhen   

  1. Liaoning Education Institute, Shenyang; Department of Chemistry, Liaoning University, Shenyang 110036
  • Received:1990-06-07 Revised:1991-01-18 Published:1991-12-15
  • Contact: Yang Jia-Zhen

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关键词: 解离常数, 电动势, 甘氨酸, 葡萄糖, Pitzer方程

Abstract: EMF measurement of cell (A) and cell (B)
Pt, H_2(g,101.325 kPa) |HCl(m_1),20 mass% Glucose,
80 mass% H_2O|AgCl-Ag (A)
and
Pt, H_2(g,101.325 kPa)|HGCl(m_1),G(m_2), 20 mass%
Glucose, 80 mass% H_2O|AgCl-Ag (B)
at 5 temperatures ranging from 278.15 to 318.15 K were used to derive (a) the standard emf of the cell with 20 msas% glucose-water. (b) the dissociation constant of glycine by two methods, that is, tradition Debye-Hückel extrapolation and polynomial approximation proposed by us in our former paper. The results obtained from both methods are in good agreement within experiment error.

Key words: Dissociation constant, EMF, Glycine, Glucose, Pitzer equation