Complexation of asparagine and glutamine by dioxovanadium
Yazarlar (4)
F. Gharib
Shahid Beheshti University, İran
Prof. Dr. Majıd MONAJJEMI Islamic Azad University, Science And Research Branch, İran
S. Ketabi Kharazmi University, İran
F. Zoroufi
University of Science And Technology, İran
Makale Türü Özgün Makale (SCOPUS dergilerinde yayınlanan tam makale)
Dergi Adı Russian Journal of Inorganic Chemistry
Dergi ISSN 0036-0236 Dergi Bilgileri (2001)
Makale Dili İngilizce Basım Tarihi 03-2001
Cilt / Sayı / Sayfa 46 / 3 / 363–366 DOI –
Makale Linki http://www.scopus.com/inward/record.url?eid=2-s2.0-0035761928&partnerID=MN8TOARS
UAK Araştırma Alanları
Özet
The complexation of pervanadyl ion (VO+ 2) with L-asparagine and L-glutamine has been investigated by spectrophotometric measurements in aqueous solution at an ionic strength of 0.15 mol 1-1 (NaClO4) and 25 ± 0.1°C in the pH range 1.3-10.3 with high ligand-to-metal ratios. The stability constants of the formed complexes and their stoichiometries are given and interpreted. The logarithms of the cumulative stability constant βxyz of the [(H)x(oxometal)y(amino acid)z] complex are logβ101 = 8.80 ± 0.08, logβ011 = 9.47 ± 0.10, and logβ012 = 14.57 ± 0.15 for asparagine and logβ101 = 9.05 ± 0.10, logβ011 = 9.54 ± 0.10, and logβ012 = 14.81 ± 0.15 for glutamine. The coordination mode of the ligands in their protonated and deprotonated complexes is discussed on the basis of these parameters.
Anahtar Kelimeler
BM Sürdürülebilir Kalkınma Amaçları
Atıf Sayıları
Web of Science 6
Scopus 6
Scopus 3

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  • Kastamonu Üniversitesi Rektörlüğü, Kuzeykent Kampüsü, Merkez/Kastamonu
  • unis@kastamonu.edu.tr 03662801000
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