Keywords
cyclodextrin; aminobenzoic acid; inclusion complex formation; thermodynamics; calorimetry; densimetry
Abstract
A volumetric and calorimetric study on the complex formation of α- and β-cyclodextrins with isomeric aminobenzoic acids in water at 298.15K revealed the noticeable influence of reagent structure on the driving forces and thermodynamic parameters of binding.
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