Abstract
The formation of complexes of α-cyclodextrin with 1,2-alkanediols, α,ω-alkanediols and some cycloalkanols has been studied calorimetrically at 25 °C in water, in 7 mol kg-1 aqueous urea and in 3 mol kg-1 aqueous glucose. When a complex is formed, calorimetry enables the calculation of both the enthalpy and the association constant, from which the free energy and the entropy of the process can be obtained. The forces involved in the association process are discussed in the light of the signs and values of the thermodynamic parameters obtained. The effect of the variation of the aqueous medium on the hydration of the interacting substances and the consequent changes in the association parameters have been investigated. As respect to water, complexes are less stable in urea and more stable in glucose. The analysis of the data shows that this is the result of a different enthalpy-entropy balance in the two solvent media. Deaquation of the interacting substances plays a major role in determining the stability of the inclusion complexes.
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Castronuovo, G., Elia, V., Niccoli, M. et al. The Effects of Cosolvents on the Complexation of α-Cyclodextrin with Alkylated Substances. Calorimetric Studies at 25 °C. Journal of Inclusion Phenomena 44, 229–234 (2002). https://doi.org/10.1023/A:1023019118389
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DOI: https://doi.org/10.1023/A:1023019118389