Thermodynamic parameters of phenylglycine interaction with UO22+, La3+ and Zr4+
Résumé
Abstract Phenylglycine interactions with (UO 2 2+ , La 3+ and Zr 4+ ) transition metal ions were studied at different ionic strengths and different temperature degrees applying Bjerrum’s method. The work determine and discuss both the thermodynamic stabilities and the degree of interactions $$\left(\acute{{\text{n}}}\right)$$ n ´ . Also the work calculate and discuss the thermodynamic parameters of interactions of phenylglycine with (UO 2 2+ , La 3+ and Zr 4+ ). The variables that govern the interaction between phenylglycine and the metal ions under investigation were related to the nature of the amino acid reactive species as well as to the nature of M + such as the valence and radius of the ion. It was observed that reactions between the M + and L − were the most likely to occur. It was determined that the pH values affect the degree of complex formation $$\overline{{\text{n}}}$$ n ¯ as well as the production of various reactive spices. When the range of degree of interaction was more than 0.5 and less than 1.15, forming 1:1 stoichiometric complex. Additionally, it was shown that the stability of the complexes produced between phenylglycine and M Z+ increased in the subsequent order, which was in good accord with the Irving–Williams order.
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