Formation Constants of Cyclodextrin Inclusion Complexes with Iodine in Aqueous Solutions
- 1 March 1985
- journal article
- Published by Oxford University Press (OUP) in Bulletin of the Chemical Society of Japan
- Vol. 58 (3) , 1033-1036
- https://doi.org/10.1246/bcsj.58.1033
Abstract
Formation constants of cyclodextrin (CyD) inclusion complexes with iodine were determined by measuring solubilities of iodine vapor in water. The formation constants at 25 °C are 8.3×103 (α-CyD), 1.0×102 (β-CyD), and 13 dm3 mol−1 (γ-CyD). The temperature dependence of α-CyD–I2 complexation was studied. ΔH and ΔS, being 9.52 kJ mol−1 and 107 J K−1 mol−1 at 25 °C, respectively, are both largely dependent on temperature even within a rather small temperature range 15–35 °C studied. For the complexation with α-CyD, contribution of dehydration of iodine was estimated. The method proposed here is useful to study the formation of CyD association complexes with such substrates as are slightly soluble in water and easily vaporize from the aqueous phase.This publication has 7 references indexed in Scilit:
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