混合溶剂中氨基酸解离热力学——Ⅳ.278.15—318.15K下甘氨酸-20Mass%葡萄糖-水体系

THERMODYNAMICS OF THE DISSOCIATION OF AMINO ACID IN MIXED SOLVENTS Ⅳ. GLYCINE IN {20 MASS% GLUCOSE-WATER} AT 278.15—318.15K

葡萄糖对水的性质和结构及氨基酸解离过程的影响的研究,对生物学和物理化学都很有意义。作为以前工作的继续,本文选择葡萄糖-水作混合溶剂,在278.15—318.15K下测定无液接电池(A)和(B)

EMF measurement of cell (A) and cell (B) Pt, H_2(g,101.325kPa) |HCl(m_1),20 mass% Glucose, 80 mass% H_2O|AgCl-Ag (A) and Pt, H_2(g,101.325kPa)|HGCl(m_1),G(m_2), 20 mass% Glucose, 80 mass% H_2O|AgCl-Ag (B) at 5 temperatures ranging from 278.15 to 318.15 K were used to derive (a) the standard emf of the cell with 20 msas% glucose-water. (b) the dissociation constant of glycine by two methods, that is,tradition Debye-Hückel extrapolation and polynomial approximation proposed by us in our former paper. The results obtained from both methods are in good agreement within experiment error.