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Thermodynamics of water/β-cyclodextrin system

An interaction model

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Abstract

The thermodynamics of β-cyclodextrin dehydration is investigated, by parallel DSC/TG experiments, on both fully and partially hydrated samples. The apparent dehydration enthalpies per mole of water are impossibly high and this fact suggests that another phenomenon, in addition to the rupture of the β-cyclodextrin/H2O hydrogen bonds, contributes to the peak area. All the experimental evidence agrees with an ‘interaction model’ which assumes that deydration is accompanied by a slow and reversible rearrangement of the β-cyclodextrin structure.

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Authors and Affiliations

  1. CSTE CNR, Dipartimento di Chimica Fisica dell'Università di Pavia, Viale Taramelli, 16-27100, Pavia

    A. Marini, V. Berbenni, G. Bruni, R. Riccardi & M. Villa

  2. Dipartimento di Scienze Ambientali dell'Università della Tuscia, Via S. Camillo De Lellis, 01100, Viterbo, Italy

    M. Villa

  3. Unità di Pavia, INFM, Italy

    M. Villa

Authors
  1. A. Marini
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  2. V. Berbenni
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  3. G. Bruni
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  4. R. Riccardi
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  5. M. Villa
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Additional information

Dedicated to Prof. Menachem Steinberg on the occasion of his 65th birthday

This work has been supported by CSGI.

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Marini, A., Berbenni, V., Bruni, G. et al. Thermodynamics of water/β-cyclodextrin system. Journal of Thermal Analysis 50, 137–144 (1997). https://doi.org/10.1007/BF01979556

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  • DOI: https://doi.org/10.1007/BF01979556

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