Constants and thermodynamics of the acid-base equilibria of triglycine in water–ethanol solutions containing sodium perchlorate at 298 K

Abstract

The acid−base equilibrium constants for glycyl-glycyl-glycine (triglycine) in water–ethanol solvents containing 0.0, 0.1, 0.3, and 0.5 mole fractions of ethanol are determined by potentiometric titration at 298.15 K and an ionic strength of 0.1, maintained with sodium perchlorate. It is established that an increase in the ethanol content in the solvent reduces the dissociation constant of the carboxyl group of triglycine (increases pK₁) and increases the dissociation constant of the amino group of triglycine (decreases pK₂). It is noted that the weakening of the acidic properties of a triglycinium ion upon an increase of the ethanol content in the solvent is due to the attenuation of the solvation shell of the zwitterionic form of triglycine, and to the increased solvation of triglycinium ions. It is concluded that the acid strength of triglycine increases along with a rise in the EtOH content in the solvent, due to the desolvation of the tripeptide zwitterion and the enhanced solvation of protons.