“…Despite their recognized importance, there are only a few experimental contributions on their acid-base behaviour in different environments. A search of the literature showed that the studies on the thermodynamic protonation constants of amino acids using a variety of experimental and theoretical tools have been few [1][2][3][4][5][6][7][8][9][10][11][12]. No work seems to have been done on the determination of the dissociation constants of glycine, alanine, valine, leucine, isoleucine, proline, phenylalanine, tyrosine, tryptophan, cysteine, methionine, serine, threonine, aspartate, glutamate, asparagine, glutamine, lysine, arginine, and histidine in different NaNO 3 solutions and in various (water + dioxane) mixtures at different temperatures.…”