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The aim of the paper is to perform a critical analysis of the thermodynamic properties of five L-α-amino acids, namely arginine, aspartic acid, glutamic acid, glutamine and histidine. New potentiometric measurements to determine protonation constants and solubility (not for arginine) in NaCl and (CH3)4NCl aqueous solutions are reported, in order to investigate the medium effect. A preliminary analysis...
New potentiometric experiments have been performed in NaCl and in (CH3)4NCl media, to determine the protonation constants, the protonation enthalpy changes and the solubility of six natural α-amino acids, namely Glycine (Gly), Alanine (Ala), Valine (Val), Leucine (Leu), Serine (Ser) and Phenylalanine (Phe). The aim of the work is the rationalization of the protonation thermodynamics (log $$ K_{\rm...
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