Thermodynamic Characteristics of Reactions of the Formation of Complexes between Triglycine and Ni2+ Ions in Aqueous Solution

Abstract

Thermal effects of reactions of the formation of complexes between Ni(II) and triglycine are determined via direct calorimetry in aqueous solutions at 298.15 K and ionic strengths of 0.2, 0.5, and 1.0 (KNO₃). Standard thermodynamic characteristics (Δ_rH°, Δ_rG°, Δ_rS°) of complexing processes in the investigated systems are calculated. The structures of triglycinate complexes NiL⁺, NiH₋₁L, NiL₂, NiH₋₂L²⁻₂, NiL^-₃, and NiH₋₃L⁴⁻₃ are introduced to compare the obtained values and data on the thermodynamics of triglycinate complexes of Ni(II).