Abstract
Inclusion complexes are formed in aqueous solution between α-cyclodextrin and several straight-chain alkanedioic acids (ethanedioic, propanedioic, butanedioic, pentanedioic, hexanedioic, heptanedioic and octanedioic acids), several corresponding anions, several straight-chain alkenedioic acids (cis-butanedioic,trans-butanedioic andt,t-2,4-hexadienedioic acids) and several corresponding anions. Formation constants for these complexes were determined by measuring the effect of complexation on the pH of cyclohexaamylose/acid/base buffer equilibria. Enthalpies and entropies of complexation were calculated from the temperature dependences of the formation constants. The observed trends in the thermodynamic parameters lead to hypotheses about the structures of the complexes.
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Aversa, A., Etter, W., Gelb, R.I. et al. Complexation of aliphatic dicarboxylic acids and anions by alpha-cyclodextrin. J Incl Phenom Macrocycl Chem 9, 277–285 (1990). https://doi.org/10.1007/BF01033307
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DOI: https://doi.org/10.1007/BF01033307