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Thermodynamics of the weak interaction between samarium cation and xylitol in water : a chemical model

The thermodynamic characterization of the weakly complexed model system Sm[sup 3+]-xylitol has been carried out. The standard Gibbs energy, enthalpy, entropy, volume and heat capacity of complexation of Sm[sup 3+] by xylitol have been determined in water at 25[degrees]. The stability constant and th...

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Published in:Journal of solution chemistry 1994-03, Vol.23 (3), p.351-362
Main Authors: RONGERE, P, MOREL-DESROSIERS, N, MOREL, J.-P
Format: Article
Language:English
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Summary:The thermodynamic characterization of the weakly complexed model system Sm[sup 3+]-xylitol has been carried out. The standard Gibbs energy, enthalpy, entropy, volume and heat capacity of complexation of Sm[sup 3+] by xylitol have been determined in water at 25[degrees]. The stability constant and the enthalpy change have been simultaneously determined by using a calorimetric method. The thermodynamic properties characterizing solely the specific interaction between the cation and the complexing sequence of hydroxyl groups of the ligand have been isolated. The stability constant and the volume of complexation have also been estimated from a similar treatment of the apparent molar volumes. It was found that the reaction by: K = 8.1, [Delta][sub r]G[sup o] = -5.2 kJ-mol[sup [minus]1], [Delta][sub r]H[sup o] = -13.7 kJ-mol[sup [minus]1], T[Delta][sub r]S[sup o] = -8.5 kJ-mol[sup [minus]1], [Delta][sub r]V[sup o] = 8.8 cm[sup 3]-mol[sup [minus]1] and [Delta][sub r]C[sup o[sub p]] = 51 J-K[sup [minus]1]-mol[sup [minus]1].
ISSN:0095-9782
1572-8927
DOI:10.1007/BF00973108