Thermodynamic Studies of Molecular Interactions in Aqueous α-Cyclodextrin Solutions: Application of McMillan−Mayer and Kirkwood−Buff Theories
✍ Scribed by Terdale, Santosh S.; Dagade, Dilip H.; Patil, Kesharsingh J.
- Book ID
- 121439686
- Publisher
- American Chemical Society
- Year
- 2006
- Tongue
- English
- Weight
- 190 KB
- Volume
- 110
- Category
- Article
- ISSN
- 0022-3654
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
The interaction in water of cyclomaltohexaose (a-cyclodextrin) with monocarboxylic acids from C 3 to C12 has been studied calorimetrically at 25 °C in phosphate buffer, pH 11.3. When a complex forms, calorimetry enables the calculation of both the enthalpy and the association constant, from which th
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