Complexes of Starch and its Related Materials with Organic Compounds. Part VIII. Measurement of the Heats of Complex Formation of Cyclodextrins in Aqueous Solutions by Microcalorimeter

Calorimetric studies have been made on the complex formation of cyclodextrins with triiodide ion or p‐nitrophenolate anion in aqueous solutions by using microcalorimeter. The heats of complex formation of α‐, β‐, and γ‐dextrin, respectively with both the guest compounds were obtained and marked differences in magnitude of the reaction heats were observed for the three dextrins. The association process of the dextrins with the guest compounds in aqueous solutions was briefly discussed with respect to the points of stoichiometry and thermodynamics.