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Thermodynamic Parameters and Temperature Effects on the Extrastabilisation of Mixed Ligand Complexes containing 2,2' -Bipyridine and Amino Acids

Authors: RANJANA JAIN; S. N. LIMAYE; M. C. SAXENA;

Thermodynamic Parameters and Temperature Effects on the Extrastabilisation of Mixed Ligand Complexes containing 2,2' -Bipyridine and Amino Acids

Abstract

Department of Chemistry. Dr. H. S. Gour University. Sagar-470 003 Manuscript received 6 December 1993, revised 28 October 1994, accepted 8 November 1994 The formation constants (log \(K^{MA}_{MAL}\)) of mixed ligand complexes of the type [MAL] (where M = CII, NiII, CuII or ZnII; A = 2,2'-bipyridine; L = α-alanine (α-ala), valine (val), leucine (leu), iso-leucine (iso-leu) or nor­valine (nor-val) have been determined by SCOGS computer programme at 25, 35 and 45° and at I = 0.2 mot dm-3 (KNO3). The thermodynamic parameters (∆H and ∆S) of binary ML and ternary MAL complexes have been found to be favourable. The stability quantifying parameter ∆ log K becomes usually less negative at higher temperatures and the actual values of log \(K^{MA}_{MAL}\) increase with temperature. The ternary complexes are extrastabilised in solution. The extrastabilisation increases (i) in the order val < nor-val < leu -iso-leu, which is significantly the sequence of increasing length of non-coordinating hydrocarbon side-chain of the amino acids and (ii) also, in general, with temperature. Its extent depends on the nature of the metal ion and the geometry of the complex.

Keywords

Temperature Effects, Amino acids, Mixed Ligand Complexes, Thermodynamic parameters

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