PITZER AND THERMODYNAMIC PARAMETERS OF TRIETHANOLAMINE AND GLYCINE IN AQUEOUS SALINE SOLUTIONS

On the basis of the ionic strength dependence of the equilibrium constant (pK*) of triethanolamine (TEA) and glycine, the ionic interaction parameters of the species involved in the equilibria TEAH+ double-line arrow pointing left and right TEA + H+ (for TEA), AH2+ double-line arrow pointing left and right AH + H+ and AH double-line arrow pointing left and right A- + H+ (for glycine) in aqueous solutions of KCl and KNO3, respectively, were determined using the Pitzer equations. Values of pK* were expressed on both the molarity and the molality scale at various temperatures and values of thermodynamic quantities DELTAG0, DELTAH0 and DELTAS0 ascertained, for TEA.