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  • 1
    Electronic Resource
    Electronic Resource
    Thermal Behaviour of Anhydrous α-, β- and γ-Cyclodextrin at Low Temperature (2000)
    Springer
    Journal of inclusion phenomena and macrocyclic chemistry 37 (2000), S. 75-82 
    Details
    ISSN: 1573-1111
    Keywords: anhydrous cyclodextrin ; heat capacity ; low temperature ; thermodynamic ; molecular organization
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract Heat capacities of anhydrous α-and γ-cyclodextrin were measured by adiabaticcalorimetry between 10 K and 300 K. The thermalbehaviour of the two compounds exhibits significantdifferences. α-Cyclodextrin shows an anomalousexcess heat capacity in the entire region between 70 Kand 210 K. In the case of γ-cyclodextrin, anendothermic effect is observed at 240K. This effect isanalysed through the study of the correspondingentropy change and discussed in terms ofintramolecular organization.Using the known heat capacity values of anhydrousβ-CD, a comparative analysis has been developed.For each cyclodextrin, the average behaviour of abound α-D-glucopyranose has been calculated andcompared. From a thermodynamic point of view, thedegree of organization of the dehydrated macrocycliccompounds could be expressed asβ-CD α-CD γ-CD.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008167013404
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  • 2
    Electronic Resource
    Electronic Resource
    Influence of the Water Content on the Thermal Behaviour of β-Cyclodextrin at Low and Very Low Temperature (1998)
    Springer
    Journal of inclusion phenomena and macrocyclic chemistry 31 (1998), S. 205-212 
    Details
    ISSN: 1573-1111
    Keywords: β-cyclodextrin hydrates ; thermodynamic ; calorimetry ; heat capacity ; low temperature
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract Heat capacities of β-CD·9.7H2O weremeasured by adiabatic calorimetry in the temperature range10–300 K. Differential scanning calorimetry wasused to follow the evolution of the thermalbehaviour versus hydration ratio between 170 and300 K. At least three different behaviours wereobserved, according to the number, n, of watermolecules: 0 〈 n 〈 7, 7 〈 n 〈 10, and n 〉 10.These macroscopic results are discussed in terms oforganization differences between the most or theleast hydrated β-CD. The structuring effectof the hydration water molecules is emphasised. Theexistence of two energetically distinct β-CDhydrates (n 〈 10 and n 〉 10) seems to be confirmed. Thishypothesis is discussed in comparison with previousspectroscopic and structural studies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1007961306473
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