Complex formation of magnesium and calcium ions with trimethylenediamine-<Emphasis Type="Italic">N</Emphasis>,<Emphasis Type="Italic">N</Emphasis>,<Emphasis Type="Italic">N</Emphasis>’,<Emphasis Type="Italic">N</Emphasis>’-tetraacetic acid

Stability constants and heat effects of the formation reactions of magnesium and calcium trimethylenediaminetetraacetates at 298.15 K and ionic strength of 0.1, 0.5, and 1.0 (mol/L KNO₃) have been determined by means of potentiometry and calorimetry. Standard thermodynamic parameters (log K⁰, Δ_rG⁰, Δ_rH⁰, and Δ_rS⁰) of the studied equilibriums have been determined.     

Thermochemical study of the complex formation of copper(II) and nickel(II) iminodiacetates with amino acids in aqueous solutions

The formation of mixed-ligand complexes in the M(II)–Ida–L systems (M = Cu, Ni, L = His, Orn, Lys), where Ida is the iminodiacetic acid residue, was studied by pH-metry, calorimetry, and spectrophotometry. The thermodynamic parameters (logK, Δ_rG⁰, Δ_rH, Δ_rS) of formation of the complexes were determined at 298.15 K and the ionic strength I = 0.5 (KNO₃). The most probable mode of coordination of the chelating agent and the amino acid in the mixed-ligand complexes was elucidated.     

Mixed-Ligand Complexation of Zinc and Cobalt(II) Complexonates with Amino Acids in an Aqueous Solution

The formation of mixed-ligand complexes in the M(II)–Nta and Ida–L systems (M = Co, Zn; L = His, Orn, Lys, Gly, Im, en), where Ida and Nta are the residues of iminodiacetic and nitrilotriacetic acids, was studied by pH-metry, calorimetry, and NMR spectroscopy. The thermodynamic parameters (logK, Δ _r G⁰, Δ _r H, Δ _r S) of formation for these complexes were determined at 298.15 K and an ionic strength I = 0.5 (KNO3). The most probable pattern of coordination between a complexone and an amino acid in mixed-ligand complexes was revealed.     

Thermodynamic characteristics of complexation between Ho<Superscript>3+</Superscript> and ethylenediamine-<Emphasis Type="Italic">N</Emphasis>,<Emphasis Type="Italic">N</Emphasis>'-disuccinic acid in aqueous solutions at 298.15 K

The thermodynamic characteristics of complexation between ethylenediamine-N,N'-disuccinic acid (H₄Y; EDDA) and Ho³⁺ ion were determined calorimetrically and potentiometrically at 298.15 K and ionic strengths of 0.1, 0.5, 1.0, and 1.5 (KNO₃). The logK, Δ_rG, Δ_rH, and Δ_rS values for the formation of HoY^– and HOHY complexes were calculated at the studied and zero ionic strength values. The changes in thermodynamic parameters of the reactions are discussed.     

Formation of Mixed-Ligand Complexes of Metals(II) with Monoamine Complexones and Amino Acids in Solution

The formation of mixed-ligand complexes in the M(II)–Nta, Ida–L (M = Cu(II), Ni, Zn, Co(II), L = Ser, Thr, Asp, Arg, Asn) systems, where Ida and Nta are the residues of iminodiacetic and nitrilotriacetic acids, respectively, is studied using pH measurements, calorimetry and spectrophotometry. The thermodynamic parameters (logK, Δ_rG⁰, Δ_rH, Δ_rS) of their formation at 298.15 K and ionic strength I = 0.5 (KNO₃) are determined. The most likely scenario of amino acid residue coordination in the composition of mixed complexes is discussed.     

Standard thermodynamic functions of complexation between copper(II) and glycine and L-histidine in aqueous solutions

The Cu²⁺–glycine–L-histidine system is studied calorimetrically at 298.15 K and an ionic strength of 0.2, 0.5, and 1.0 in aqueous solutions containing potassium nitrate. The standard thermodynamic parameters (Δ_rH°, Δ_rG°, Δ_rS°) of complexation processes are determined.     

Thermodynamic characteristics of the formation of complexes of nickel(II) with L-homoserine

The formation of complexes of nickel(II) with L-homoserine at 298.15 K and ionic strengths I = 0.5, 1.0, and 1.5 (KNO₃) are investigated by potentiometry and calorimetry. Standard characteristics of studied equilibria (log K°, Δ_rG°, Δ_rH°, and Δ_rS°) are determined.     

Stability of 3<Emphasis Type="Italic">d</Emphasis>-element cyclotetraphosphates in water

The hydrolysis kinetics of the anion in 3d-element cyclotetraphosphates is considered. The thermodynamic functions of formation (Δ _f H ⁰, Δ _f G ⁰, and Δ _f ? _at ⁰ ) of the cyclotetraphosphates are calculated using the ion increment method. A linear correlation is established between and log K Δ _f ? _at ⁰ for these compounds.     

Thermodynamic parameters of the formation of deprotonated single-ligand complexes in the Cu(II)−triglycine system in aqueous solutions

Heat effects arising from interactions between triglycine solutions and Cu(NO₃)₂ solutions are studied at 298.15 K and ionic strengths of 0.2 to 1.0 (KNO₃) via isothermal calorimetry. Using experimental data, enthalpies of formation are calculated for species CuH_?1L, CuH_?2L^?, and CuH_?3L^2?, along with Δ_rH°, Δ_rG°, and Δ_rS° of the complexation process. A relationship is revealed between the structures of deprotonated single-ligand triglycine complexes of Cu(II) and the thermodynamic parameters of their formation.     

Thermal deformation thermodynamics of a smectite mineral

A method has been purposed to calculate some of the thermodynamic quantities for the thermal deformation of a smectite without using any basic thermodynamic data. The Hanç?l? (Keskin, Ankara, Turkey) bentonite containing a smectite of 88% by volume was taken as material. Thermogravimetric (TG) and differential thermal analysis (DTA) curves of the sample were obtained. Bentonite samples were heated at various temperatures between 25–900°C for the sufficient time (2 h) until to establish the thermal deformation equilibrium.Cation-exchange capacity (CEC) of heated samples was determined by using the methylene blue standard method. The CEC was used as a variable of the equilibrium. An arbitrary equilibrium constant (K _a) was defined similar to chemical equilibrium constant and calculated for each temperature by using the corresponding CEC-value. The arbitrary changes in Gibbs energy (ΔG _a ⁰ ) were calculated from K _a-values. The real change in enthalpy (ΔH ⁰) and entropy (ΔS ⁰) was calculated from the slopes of the lnK vs. 1/T and ΔG vs. T plots, respectively. The real changes in Gibbs energy (ΔG ⁰) and real equilibrium constant (K) were calculated by using the ΔH ⁰ and ΔS ⁰ values. The results at the two different temperature intervals are summarized as below: ΔG ₁ ⁰ =ΔH ₁ ⁰ ?ΔS ₁ ⁰ T=?RTlnK ₁=47000?53t, (200–450°C), and ΔG ₂ ⁰ =ΔH ₂ ⁰ -ΔS ₂ ⁰ T=?RTlnK ₂=132000?164T, (500–800°C).     

The thermodynamic parameters of the step dissociation of L-phenylalanyl in aqueous solution

The heats of interaction of L-phenylalanine with solutions of nitric acid and potassium and lithium hydroxides were determined calorimetrically at 288.15, 298.15, and 308.15 K and solution ionic strengths of 0.5, 0.75, and 1.0 in the presence of LiNO₃ and KNO₃. The standard thermodynamic characteristics (Δ_r H°, Δ_r G°, Δ_r S°, and ΔC _p ^° of acid-base interactions in aqueous solutions of L-phenylalanine were calculated. The influence of the concentration of background electrolytes and temperature on the heats of dissociation of L-phenylalanine was considered. A comparative analysis of the standard thermodynamic characteristics of step dissociation of L-phenylalanine and alanine was performed in terms of the modern concepts of the structure and physicochemical properties of these compounds and their solutions.     

Synthesis,crystal structure,and kinetics of thermal decomposition of the Zn(II) complex with vanillin

A complex [Zn(C₈H₇O₃)₂(H₂O)₂] (C₈H₈O₃ is vanillin) has been synthesized and characterized by IR, elemental analysis, and X-ray diffraction single-crystal analysis. The crystals are monoclinic, space group C2/c, a = 22.236(8) Å, b = 10.594(2) Å, c = 7.8190(16) Å, α = 89.90(3)°, β = 106.87(4)°, γ = 89.99(3)°, V = 1762.6(8) ų, Z = 4, F(000) = 832, S = 1.079, ρ _c = 1.521g cm^?3, R = 0.0221, R _w = 0.0604, μ = 1.433 mm^?1. The Zn²⁺ ion is six-coordinated with a distorted octahedron geometry. The complex forms a three-dimensional network through intermolecular hydrogen bonds. The thermal decomposition kinetics of the complex for the second stage was studied under non-isothermal conditions by the TG and DTG methods. The kinetic equation can be expressed as dα/dt = Ae^?E/RT 2(1 ? α)[1 ? ln(1 ? α)]^1/2. The kinetic parameters (E, A), activation entropy ΔS ^≠, and activation free-energy ΔG ^≠ were also gained.     

A comparison of energy changes accompanying growth processes by <Emphasis Type="Italic">Saccharomyces cerevisiae</Emphasis>

Calculations are made using the equations Δ_r G = Δ_r H ? TΔ_r S and Δ_r X = Δ_r H ? Δ_r Q where Δ_r X represents the free energy change when the exchange of absorbed thermal energy with the environment is represented by Δ_r Q. The symbol Q has traditionally represented absorbed heat. However, here it is used specifically to represent the enthalpy listed in tabulations of thermodynamic properties as (H _T  ? H ₀) at T = 298.15 K, the reason being that for a given substance TS equals 2.0 Q for solid substances, with the difference being greater for liquids, and especially gases. Since Δ_r H can be measured, and is tangibly the same no matter what thermodynamics are used to describe a reaction equation, a change in the absorbed heat of a biochemical growth process system as represented by either Δ_r Q or TΔ_r S would be expected to result in a different calculated value for the free energy change. Calculations of changes in thermodynamic properties are made which accompany anabolism; the formation of anabolic, organic by-products; catabolism; metabolism; and their respective non-conservative reactions; for the growth of Saccharomyces cerevisiae using four growth process systems. The result is that there is only about a 1% difference in the average quantity of free energy conserved during growth using either Eq. 1 or 2. This is because although values of TΔ_r S and Δ_r Q can be markedly different when compared to one another, these differences are small when compared to the value for Δ_r G or Δ_r X.     

The thermodynamic properties of 5-vinyltetrazole and poly-5-vinyltetrazole over the temperature range from <Emphasis Type="Italic">T</Emphasis> → 0 to 350 K

The temperature dependences of the heat capacities of 5-vinyltetrazole and poly-5-vinyltetrazole were measured by adiabatic vacuum calorimetry over the temperature range 6-(350–370) K with errors of ～0.2%. The results were used to calculate the thermodynamic functions of the compounds, C _p ^° , H ^°(T) - H ^°(0), S ^°(T), and G ^°(T) - H ^°(0), over the temperature range from T → 0 to 350–370 K. The energy of combustion of 5-vinyltetrazole and poly-5-vinyltetrazole was measured in an isothermic-shell static bomb calorimeter. The standard enthalpies of combustion Δ _c H ^° and thermodynamic characteristics of formation Δ_f H ^°, Δ_f S ^°, and Δ_f G ^° at 298.15 K and p = 0.1 MPa were calculated. The results were used to determine the thermodynamic characteristics of polymerization of 5-vinyltetrazole over the temperature range from T → 0 to 350 K.     

Spectroscopic Studies on the Interaction of Vitamin C with Bovine Serum Albumin

The mechanism of binding of vitamin C (VC) with bovine serum albumin (BSA) was investigated by spectroscopic methods under simulated physiological conditions. VC effectively quenched the intrinsic fluorescence of BSA. The binding constants K _A, and the number of binding sites, n, and corresponding thermodynamic parameters ΔG ^Θ , ΔH ^Θ and ΔS ^Θ between VC and BSA were calculated at different temperatures. The primary binding pattern between VC and BSA was interpreted as being a hydrophobic interaction. The interaction between VC and BSA occurs through static quenching and the effect of VC on the conformation of BSA was also analyzed using synchronous fluorescence spectroscopy. The average binding distance, r, between the donor (BSA) and acceptor (VC) was determined based on Förster’s theory and was found to be 3.65 nm. The effects of common ions on the binding constant of VC-BSA were also examined.     

Thermochemical study of the reactions of acid–base interaction in an aqueous solution of α-aminobutyric acid

The heat effects of the interaction between a solution of α-aminobutyric acid and solutions of HNO₃ and KОН are measured by means of calorimetry in different ranges of рН at 298.15 K and values of ionic strength of 0.25, 0.5, and 0.75 (KNO₃). The heat effects of the stepwise dissociation of the amino acid are determined. Standard thermodynamic characteristics (Δ_r H ⁰, Δ_r G ⁰, and Δ_r S ⁰) of the reactions of acid–base interaction in aqueous solutions of α-aminobutyric acid are calculated. The connection between the thermodynamic characteristics of the dissociation of the amino acid and the structure of this compound is considered.     

Vapor pressure and crystal structure of platinum(II) <Emphasis Type="Italic">trans</Emphasis>-bis-(trifluoroketoiminate)

The temperature dependence of the saturated vapor pressure of the trans-Pt(ktf)₂ complex obtained from fluorinated β-ketoimine (CF₃-CO-CH₂-C(NH)-CH₃) was studied by the flow method. The standard thermodynamic parameters ΔH ₀ ^T and ΔS ₀ ^T of sublimation have been determined. Full crystal-chemical study has been performed for the complex. Crystal data for C₁₀H₁₀F₆N₂O₂Pt: a = 5.9790(8) Å, b = 7.373(2) Å, c = 8.5767(2) Å,α = 84.05(2)°, β = 72.43(1)°, γ = 67.14(1)°, V = 332.1(1) ų, Z = 1, d_calc = 2.496 g/cm³, triclinic, space group \(P\bar 1\). The structure is molecular and consists of isolated trans-Pt(ktf)₂ complexes. The Pt atom lies at the symmetry center and has a square planar environment of two oxygen and two nitrogen atoms; the distances Pt-O (1.984 Å) and Pt-N (1.969 Å) are similar within the limits of 2σ; the OPtN bond angle is 93.9°. Molecular packing in crystal is considered based on structural data; van der Waals energy of the crystal lattice of trans-Pt(ktf)₂ was calculated by the atom-atom potential method.     

Thermodynamics of the complex formation between Cu<Superscript>2+</Superscript> and triglycine in water–ethanol solutions at 298 K

Thermodynamic functions Δ_r H, Δ_r G, and TΔ_r S of the complex formation between Cu²⁺ and triglycine in water–ethanol solutions are calculated on the basis of calorimetric data. It is found that raising the concentration of EtOH results in a monotonic increase in the exothermic effect of [CuHL]²⁺ complex formation due to the weakening of triglycine solvation with the mutual compensation of ion solvation contributions. The enthalpy of [CuL]⁺ complex formation has an exothermic maximum at 0.1?0.3 molar fractions of EtOH due to competition between the solvation contributions from ions and ligands.     

Crystal structure and thermodynamic stability of an acetone solvate of bis(trifluoroacetylacetonato)copper(II)

A solvate [Cu(CF₃COCHCOCH₃)₂(CH₃COCH₃)] has been synthesized and characterized for the first time. According to X-ray structural data (diffractometer X8 APEX BRUKER, radiation MoK _α, T = 150 K), it crystallizes in the monoclinic crystal system, space group P2₁/c, a = 8.9940(4) Å, b = 22.3966(11) Å, c = 8.1884(3) Å, β = 92.705(2)°, V = 1647.59(12) ų, Z = 4, d _calc = 1.725 g/cm³, final R = 0.0272. The structure is molecular. In the equatorial plane the atom Cu(II) is surrounded with four oxygen atoms of two chelating ligands (CF₃COCHCOCH₃)^?; Cu-O distances 1.927–1.937 Å, O-Cu-O angles 86.18–93.30° and 170.18–175.67°. Square coordination of Cu is complemented to the square-pyramidal one by the oxygen atom of an acetone molecule behaving as an axial ligand; Cu-O_acetone 2.342 Å, O-Cu-O_acetone 89.66–100.11°. In the studied compound disorder of one of the chelate ligands implies the co-existance of the molecules in the cis- and trans-configuration in the crystal under ratio 54.6:45.4. In air the solvate rapidly degrades losing acetone, while in a sealed vessel melts around 313 K. Temperature dependence of equilibrium vapor pressure of acetone over the complex was measured with the static spoon gauge technique, thermodynamic characteristics of its dissociation process being derived: [Cu(CF₃COCHCOCH₃)₂(CH₃COCH₃)]_s = [Cu(CF₃COCHCOCH₃)₂]_s + CH₃COCH_3g, ΔH _av ⁰ = 49.6(3) kJ/mol, ΔS _av ⁰ = 152(1) J/(mol K), ΔG _av ⁰ = 4.30(2) kJ/mol.     

Tri-<Emphasis Type="Italic">n</Emphasis>-butyl phosphate–ionic liquid mixtures for Li<Superscript>+</Superscript> extraction from Mg<Superscript>2+</Superscript>-containing brines at 303–343 K

Extraction of Li⁺ ions from salt lake brine into an ionic liquid 1-ethyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide ([C₂mim][NTf₂]) mixed with tri-n-butyl was investigated. The extraction mechanism was been studied using UV–Vis spectroscopy From the temperature dependence data, the thermodynamic functions values (ΔG°, ΔH°, and ΔS°) were calculated. Furthermore, stripping of metals from ionic liquid phase to an aqueous phase by hydrochloric acid was accomplished.