Dissociation constants and thermodynamic properties of amino acids used in CO2 absorption from (293 to 353) K

The second dissociation constants of the amino acids β-alanine, taurine, sarcosine, 6-aminohexanoic acid, dl-methionine, glycine, l-phenylalanine, and l-proline and the third dissociation constants of l-glutamic acid and l-aspartic acid have been determined from electromotive force measurements at temperatures from (293 to 353) K. Experimental results are reported and compared to literature values. Values of the standard state thermodynamic properties are derived from the experimental results and compared to the values of commercially available amines used as absorbents for CO2 capture.

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