Abstract

The thermal effects of the reactions of Co(II) complex formation with triglycine in aqueous solution at a temperature of 298.15 K and ionic strengths of 0.2, 0.5, and 1.0 (KNO₃) were determined by direct calorimetry. The standard thermodynamic characteristics (Δ_rH°, Δ_rG°, Δ_rS°) of complexation reactions in the system were calculated.

中文翻译：

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甘氨酸与钴（II）在水溶液中络合的热力学

摘要

通过直接量热法测定了在298.15 K的温度下水溶液中Co（II）配合物与三甘氨酸形成反应的热效应，离子强度为0.2、0.5和1.0（KNO ₃）。计算了系统中络合反应的标准热力学特性（_Δr H °，_Δr G °，_Δr S °）。