In(Ⅲ)的标准迁移吉布斯自由能

通过直流极谱法对In(Ⅲ) 从纯水到蔗糖及葡萄糖水溶液的标准迁移吉布斯自由能(GtΘ)进行了研究，根据In(Ⅲ)的可逆半波电位和扩散系数求得GtΘ.实验表明, GtΘ随蔗糖及葡萄糖浓度的增加而逐渐减小,说明In(Ⅲ)在蔗糖及葡萄糖水溶液中的稳定性增加. GtΘ可分为静电能和化学能两部分，化学能逐渐降低表明蔗糖及葡萄糖水溶液比纯水碱性强.根据三元体系中溶质-溶剂和溶质-溶质的相互作用对实验结果进行了讨论.

Standard Gibbs Energies of Transfer of In(Ⅲ ) Ion

Standard Gibbs energies of transfer, GtΘ, of In(Ⅲ) from water to aqueous sucrose and aqueous glucose solutions(mass fraction of sucrose and glucose w=0, 0.10, 0.20, 0.30, 0.40 and 0.50) have been determined by polarography at (298±1) K. In aqueous sucrose and glucose solutions containing 5.0×10－2 mol•L－1 LiClO4, the reversible half-wave potential and the diffusion coefficients for In(Ⅲ) have been determined respectively. Values of GtΘ, obtained from the reversible half-wave potentials vs the ferrocene electrode scale, are negative and decrease with increasing concentration of sucrose and glucose, indicating increasing stability of In(Ⅲ) in sucrose-water and glucose-water solutions. The GtΘ values were split into electrostatic and chemical contributions. The decreased chemical contribution shows that the mixtures are more basic than pure water. The experimental results are discussed in terms of solute-solvent and solute-solute interactions in the ternary systems.