scholarly journals Physico-chemical interaction patterns of oxidized polyvinyl alcohol fraction with 4- and 5-aminosalicylic acids

2019 ◽  
Vol 58 (4) ◽  
pp. 77-84
Author(s):  
Galia G. Kutlugildina ◽  
◽  
Zalia F. Ramazanova ◽  
Yury S. Zimin ◽  
◽  
...  

The interaction of the oxidized fraction of polyvinyl alcohol (OF of PVA) with 4- and 5-aminosalicylic acids (4- and 5-ASA) in aqueous solutions was examined by ultraviolet spectroscopy. OF of PVA is obtained by oxidation of polyvinyl alcohol in an aqueous medium affected by hydrogen peroxide (363 K, [PVA] = 3.5% wt., [H2O2] = 1 mol/l, toxid. = 45 min), further separated from the solution by acetone addition. The average molecular weight of the oxidized fraction of PVA, calculated from the experimentally found value of the characteristic viscosity using the Mark-Kun-Houwink equation, amounted to 4.5 kDa. It was found that the addition of the original (non-oxidized) polyvinyl alcohol to aqueous solutions of 4- and 5-ASA does not change their UV spectra. At the same time, the introduction of an oxidized fraction of polyvinyl alcohol into aqueous solutions of aminosalicylic acids leads to spectral changes, indicating intermolecular interactions and complexation. By the method of molar ratios, it was shown that in dilute aqueous solutions OF of PVA forms complex 1 : 1 compounds with 4-ASA and 5-ASA, i.e., one molecule of 4- or 5-aminosalicylic acid accounts for one carboxyl group of the oxidized PVA fraction. Using this method, in the 291-316 K temperature range, the stability constants (K) of the resulting complex compounds were calculated. The results analised demonstrated that the oxidized fraction of polyvinyl alcohol forms strong enough complexes with 4- and 5-aminosalicylic acids: the K values in the temperature range under study vary within (1-7)∙104 l/mol. It was found out that with increasing temperature, the values of stability constants of complex compounds decrease. The study of the temperature dependence of K made it possible to determine the standard values of the changes in the Gibbs energy (ΔG°), enthalpy (ΔH°), and entropy (ΔS°) of complexing. Negative values of thermodynamic parameters indicate a spontaneous process of formation of complexes, their exothermicity and the resulting constraints of the movements of molecules.

1998 ◽  
Vol 53 (6-7) ◽  
pp. 573-584 ◽  
Author(s):  
L. A. Zemnukhova ◽  
R. L. Davidovich

Abstract A large number of solid fluoride and heteroligand acidocomplex compounds of antimony(III) and bismuth(III) with single and mixed cations has been prepared from aqueous solutions. Their crystal structures and 121,123Sb and 209Bi NQR spectra have been investigated in a wide temperature range.


Author(s):  
Alexandr I. Lytkin ◽  
Natalya V. Chernyavskaya ◽  
Darya K. Smirnova

Lanthanides have a high affinity toward ligands containing donor oxygen atoms, especially amino acids and complexons. The study of the processes of complexation of amino acids with f-element cations provides valuable information for solving problems of supramolecular chemistry, molecular recognition and chiral sensitivity of biological substrates. As a rule, f-elements are not components of biopolymers, but they are spectral label probes, which are important in the bioinorganic chemistry of metals. Quantitative estimation of the stability of complexes is necessary, first of all, to search for an internal connection between the constants themselves and then to find correlations between the stability of complexes and the properties of the complexing agent, the ligand, and the system as a whole. Such correlation dependencies make it possible to calculate a priori, or at least estimate the stability constants of new complexes, and also to better understand the influence of the nature of the chemical bond and the properties of the system as a whole on the formation and stability of complex compounds. In the present work, the complexation of neodymium, lanthanum with L-asparaginat ion and samarium, cerium with L-leucinat ion at 298.15 K and ionic strength values of 0.5 mol/l was studied by potentiometric titration and the stability constants of the complexes formed were determined. The values of the stability constants found allow us to perform rigorous thermodynamic calculations of the equilibria of these amino acids in salt solutions. The data obtained, in particular, can be used to reliably interpret the results of calorimetric studies of the complexation of lanthanides with the participation of the studied amino acids.Forcitation:Lytkin A.I., Chernyavskaya N.V., Smirnova D.K. Stability constants of L-asparagine and L-leucine complexes with some lanthanide in aqueous solutions at 298.15 K. Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol. 2018. V. 61. N 1. P. 37-41


2008 ◽  
Vol 7 (3) ◽  
pp. 241-248 ◽  
Author(s):  
Doina Sibiescu ◽  
Ioan Rosca ◽  
Daniel Sutiman ◽  
Marian Crudu ◽  
Adrian Cailean ◽  
...  

2013 ◽  
Vol 12 (7) ◽  
pp. 1323-1328 ◽  
Author(s):  
Lujun Chen ◽  
Weihua Sun ◽  
Jinping Tian ◽  
Jianlong Wang ◽  
Shijun He

1964 ◽  
Vol 37 (4) ◽  
pp. 559-563 ◽  
Author(s):  
Kiyoshi Arakawa ◽  
Nobuo Takenaka ◽  
Mineo Watase ◽  
Kazunari Kubota

1958 ◽  
Vol 31 (122) ◽  
pp. 256-256
Author(s):  
J. Berkowitch ◽  
A. Charlesby ◽  
V. Desreux

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