Effect of the Nature of Background Electrolyte on the Thermodynamic Characteristics of the Acid–Base Reactions of L-Asparagine in Aqueous Solutions

The enthalpies of interaction between L-asparagine with HNO3 and НCl in aqueous solutions with different pH values at a temperature of 298.15 K and ionic strengths of 0.5–1.5 are measured calorimetrically using different background electrolytes. The enthalpies of the stepwise dissociation of L-asparagine are determined. The effect the nature of the background electrolyte has on the thermodynamic characteristics of L‑asparagine dissociation is examined.