COORDINATION OF MERCURY(II) TO CARBOHYDRATE ALPHA-AMINO-ACIDS DERIVEDFROM GLUCOSE AND MANNOSE

The complex formation of mercury(II) with carbohydrate alpha-amino aci ds derived from glucose and mannose was investigated at 25 degrees C i n 0.1 mol dm(-3) NaClO4, aqueous solution by glass-electrode potentiom etry. From the analysis of the emf data in the systems by use of compu ter programs MINIQUAD and SUPERQUAD, it was concluded that the species formed in all systems are [ML(2)] and [ML(OH)]. The formation constan ts in the systems measured from different salts of mercury(II) show th at the values obtained from HgCl2 are extremely less than those observ ed from Hg(NO3)(2), probably because chloride is bound to mercury(II) with high stability.