DEPENDENCE OF THE DEGREE OF ASSOCIATION OF WATER-SOLUBLE AMINO-ACID AND PEPTIDE DERIVATIVES OF FULLERENE[60] ON PH AND THE IONIC-STRENGTH OF A SOLUTION

The dependences of the degree of association of water-soluble amino ac id and peptide derivatives of fullerene[60] on pH and the ionic streng th of a solution were studied by the diffusion method. The degree of a ssociation of alanine, serine, arginine, and alanylalanine derivatives of fullerene increases both in acidic and in alkaline media compared to the initial aqueous solution. Using arginine and alanylalanine deri vatives of fullerene as an example, it was demonstrated that the degre e of association also increases as the ionic strength of a solution in creases.