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A thermodynamic and spectrophotometric study of the complex formation of copper(II) ions with sulphide-containing α,ω-aminopyridines in aqueous solution

✍ Scribed by C.T. Huys; J. Schaubroeck; A.M. Goeminne


Publisher
Elsevier Science
Year
1984
Tongue
English
Weight
390 KB
Volume
72
Category
Article
ISSN
0040-6031

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The interaction in water of a-and /3-cyclodextrins with L-phenylalanine, L-tyrosine, L-tryptophan, and L-histidine has been studied calorimetrically at 25°C in pure water and in a phosphate buffer (pH 11.3). The interaction in water of a-cyclodextrin with some a, to-amino acids was also studied. Whe