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Citation: Wang Jie, Yang Jia-Zhen. Thermodynamics of the Dissociation of Amino Acid in Mixed Solvents IV. Glycine in (20 Mass% Glucose-Water) at 278.15-318.15 K[J]. Acta Physico-Chimica Sinica, ;1991, 7(06): 716-720. doi: 10.3866/PKU.WHXB19910616 shu

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 Date: 7 June 1990
Available Online: 15 December 1991

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 od agreement within experiment error.
- Dissociation constant; EMF; Glycine; Glucose; Pitzer equation
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