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本文测定了L-蛋氨酸-M(Ⅱ)络合物形成的分步稳定常数、焓变和熵变。根据对所测热力学参数的分析,讨论了反应产物的可能结构。
In this paper, the stablity, enthalpy and entropy change of L-methionine-M (Ⅱ) complex were determined. Based on the analysis of the measured thermodynamic parameters, the possible structure of the reaction product is discussed.