The lactam‐amino acid equilibria for ethylpyrrolidone and polyvinylpyrrolidone

Wiley - Tập 12 Số 1 - Trang 565-575 - 1954
H. P. Frank1
1I. Chemisches Universitäts Laboratorium, Vienna, Austria

Tóm tắt

AbstractThe lactam‐amino acid equilibria of N‐ethylpyrrolidone and poly‐N‐vinylpyrrolidone were studied in dilute aqueous solutions and in n‐butanol at 100°C. and compared with earlier investigations of similar systems. It was found that with in the intermediate pH range the lactam is the predominant form. Below and above certain critical acid and alkaline pH values increasing amounts of amino acid will be formed. It has been shown that these critical pH values are closely related to pK1 and pK2 of the corresponding amino acid. The polymeric lactam PVP is more resistant against hydrolysis than the low molecular lactams. This effect is due to the polyampholyte character of the polymeric amino acid formed in the course of the hydrolysis reaction.

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Tài liệu tham khảo

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Wiley

Tập 12 Số 1

565-575

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