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引言在溶液中,由于一些中性盐的加入,常会引起溶液自由能的改变,因而影响到活度、酸度、溶解度、平衡常数、电离度和反应速率常数等许多重要性能。这些现象都可叫做“盐效应”。例如:在25℃下,对-硝基苯胺在0.2M 的 KCl 的水溶液中的溶解度比它在纯水中的溶解度降低了11.7倍;在25℃下,3.00M 的 LiCl的水溶液可使蔗糖的酸性水解(含0.100N 的 HCl)的反应速率增大4.07倍。因此,在工业生产、科学研究以及化学分析和工艺条件控制等方面,盐效应的研究都是一个具有现实意义的重要课题。我国黄子卿等人在这方面作过不少研究工作。所谓动力学盐效应
INTRODUCTION In solution, the addition of some neutral salts often leads to changes in the free energy of the solution, thus affecting many important properties such as activity, acidity, solubility, equilibrium constants, ionization and reaction rate constants. These phenomena can be called “salt effect.” For example, at 25 ° C, the solubility of p-nitroaniline in aqueous 0.2 M KCl is 11.7 times lower than that in pure water; at 25 ° C, an aqueous solution of 3.00 M LiCl allows the sucrose The acid hydrolysis (containing 0.100N HCl) increased the reaction rate 4.07 times. Therefore, in the field of industrial production, scientific research, chemical analysis and process condition control, the study of salt effect is an important topic of practical significance. Huang Ziqing and others in China have done a lot of research in this area. The so-called kinetic salt effect