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RESEARCH PRODUCT
Calorimetric investigation of the complex formation between surfactants and α-, β- and γ-cyclodextrins
Giovanni PuglisiGaetano GiammonaC. A. VenturaGiovanna PitarresiGennara CavallaroV. Turco Liverisubject
chemistry.chemical_classificationCyclodextrinStereochemistryChemistryEnthalpyCondensed Matter PhysicsStandard enthalpy of formationchemistry.chemical_compoundPulmonary surfactantStability constants of complexesBromidePhysical chemistryPhysical and Theoretical ChemistryChemical equilibriumInstrumentationStoichiometrydescription
Abstract A calorimetric technique has been used to study complex formation between α-, β- and γ-cyclodextrins (αCD, βCD and γCD) and some surfactants (sodium dodecylsulphate (SDS), hexadecyl trimethylammonium bromide (CTAB) and p-(1,1,3,3-tetramethylbutyl) phenoxypoly(oxyethyleneglycol) (Triton X-100)). The experimental data indicate that some complexes (SDS-αCD, SDS-βCD and CTAB-αCD) are very stable and allow direct determination of their stoichiometry and molar enthalpy of complex formation. Those for other complexes closely fit a model based on an equilibrium reaction between surfactant, cyclodextrin and a single complex. According to the model, data analysis allows determination of the stoichiometry, stability constant and molar enthalpy of their complex formation. The thermodynamic parameters indicate that stoichiometry and complex stability are strongly influenced by entropic contributions.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1992-05-01 | Thermochimica Acta |