Thermodynamic characteristics of Cu2+ complexation processes with L-phenylalanine in an aqueous solution

The heats of interaction of Cu²⁺ ions with L-phenylalanine in aqueous solution were determined by calorimetry at ionic strengths of 0.50, 0.75, 1.00 (KNO₃) and a temperature of 298.15 K. The results of thermochemical study were interpreted taken into account complexation reactions, protolytic processes, and complexation with the competing ligand (OH^?) taking place in parallel. The effect of supporting electrolyte concentration on the heats of Cu²⁺ complexation with the amino acid was considered. The standard enthalpies of complexation were found by extrapolation to zero ionic strength. The standard enthalpies of formation of complex species in an aqueous solution were calculated.