Collect. Czech. Chem. Commun.
1993, 58, 1269-1278
https://doi.org/10.1135/cccc19931269
Pitzer and Thermodynamic Parameters of Triethanolamine and Glycine in Aqueous Saline Solutions
Roberto Herrero, Isabel Brandariz, Sarah Fiol and Manuel Sastre de Vicente
Departamento de Química Fundamental e Industrial, Facultad de Ciencias, Universidade da Ciruna, Campus da Zapateira s-n, E=15071 A Coruna, Spain
Abstract
On the basis of the ionic strength dependence of the equilibrium constant (pK*) of thriethanolamine (TEA) and glycine, the ionic interaction parameters of the species involved in the equilibria TEAH+ ↔ TEA + H+ (for TEA), AH2+ ↔ AH + H+ and AH ↔ A- + H+ (for glycine) in aqueous solutions of KCl and KNO3, respectively, were determined using the Pitzer equations. Values of pK* were expressed on both the molarity and the molality scale at various temperatures and values of thermodynamic quantities ∆G0, ∆H0 and ∆S0 ascertained, for TEA.
