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Factors affecting copper(II) reduction in aqueous solutions containing glycine

K. Cedzynska, H. Langfelderová, and J. Gažo

Institute of Food Chemistry, Polytechnical University of Lodz, Lodz, Poland


Abstract: Investigation of the reaction of glycine with Cu(II) in strongly acidic aq. solns. showed that in the presence of Cl- ions a redox process occurs, accompanied by sepn. from concd. aq. solns. of glossy black-green crystals contg. both Cu(II) and Cu(I). The compn. of the crystals depends on the conditions of their prepn. Chem. anal. led to the identification of Cu2Cl3.2gly (gly = glycine) and Cu3Cl5.4gly. Exptl. results obtained indicate that redn. of Cu(II) is connected with a mutual influence of ligands in the coordination sphere of Cu(II) complexes.

Full paper in Portable Document Format: 352a223.pdf


Chemical Papers 35 (2) 223–228 (1981)

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