روزنامه با شماره پیاپی سال 2002

6

21

26

Adducts of the general formula CuCl2·nlys (n=1, 2, 4; lys=lysine) and CuCl2·ngly (n=2, 4; gly=glycine) were prepared by reacting the ligands with CuCl2 in solid state. The adducts were characterized by elemental analysis, infrared spectroscopy and thermogravimetry. In all cases, the cation is coordinated to the amino acids via amino and carbonyl groups. The standard molar enthalpy of reaction in the condensed phase: CuCl2(c)+xL(c)=CuCl2·xL(c); ΔrHm°, was determined in aqueous solution by the ampoule-breaking method. From ΔrHm° and the standard enthalpies of formation of copper chloride and the ligands, the standard molar enthalpies of formation of the adducts were calculated. The decomposition, lattice and reaction enthalpies and the mean ligand–metal bond enthalpy were also determined through appropriate thermodynamic cycles.

Food Microbiology

2002

Food Microbiology