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Complexes of copper(II) with sugar α-amino acids as ligands

✍ Scribed by M. Angeles Díaz-Díez; Fernando J. García-Barros; Francisco J. Higes-Rolando; Alvaro Bernalte-García; Cristóbal Valenzuela-Calahorro


Publisher
Springer
Year
1995
Tongue
English
Weight
321 KB
Volume
20
Category
Article
ISSN
0340-4285

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The Stability Constants of Copper(II) Co
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In this study, the overall stability constants of copper(II) complexes with some ␣-amino acids (glycine, DL-alanine, DL-valine, L-leucine, L-asparagine, L-glutamine) were determined by potentiometric titration in water, 25% dioxan-75% water, 35% dioxan-65% water, 50% dioxan-50% water, and 60% dioxan

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Dimethylgold(III) complexes with the anions of glycine, alnnine, valine, cysteine, histidine and imidazole, benzimidazole and I ,2,4-triazole, respectively, have been prepared. The structures of the complexes are discussed on the basis of their infrared spectra.

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Fifteen new kinds of mixed ligand complexes Cu(x-P)A [P = 2-(COO)C 6 H 4 CONH-C 6 H 4 ; x = H, 2-Cl, 2-CH 3 , 2-OCH 3 , 4-OCH 2 CH 3 ; A = dehydronium Met, Leu, Phen] were synthesized. The thermal decomposition behavior of each complex is studied by TG. Coats-Redfern, MacCallum-Tammer, and Zsako met