Influence of pH on the Stability of the Inclusion Complex of Methyl Orange and ß-Cyclodextrin

  1. Carrazana García, J. 1
  2. Al-Soufi, W. 1
  3. Rodríguez, M. Novo 1
  4. Tato, J. Vázquez 1
  1. 1 Universidade de Santiago de Compostela
    info

    Universidade de Santiago de Compostela

    Santiago de Compostela, España

    ROR https://ror.org/030eybx10

Actas:
Proceedings of the Ninth International Symposium on Cyclodextrins

ISBN: 9789401059718,  9789401146814

Ano de publicación: 1999

Páxinas: 179-182

Tipo: Achega congreso

DOI: 10.1007/978-94-011-4681-4_42 GOOGLE SCHOLAR lock_openAcceso aberto editor

Referencias bibliográficas

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  • Tabushi, I., Kuroda, Y. and Mizutani, T. (1984) Functionalized cyclodextrins as artificial receptors, Tetrahedron, 40, 545–552.
  • Hirai, H., Toshima, N. and Uenoyama, S. (1985) Inclusion complex formation of γ-cyclodextrin. One host-two guest complexation with water-soluble dyes in ground state, Bull. Chem. Soc. Jpn., 58, 1156–1164.
  • Tawarah, K. M. and Wazwaz, A. A. (1993) A conductance study of the binding of methyl orange, o-methyl red and p-methyl red anions by ß-cyclodextrin in water, Ber. Bunsenges. Phys. Chem., 97, 727–731.
  • Fujita, K., Ejima, S. and Imoto, T. (1984) Fully collaborative guest binding by a double cyclodextrin host, J. Chem. Soc., Chem. Commun., 1277–1278.
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  • Tawarah, K. M. (1992) A thermodynamic study of the inclusion processes of α-and ß-cyclodextrins with the acid forms of methyl orange and methyl yellow, J. Inch Fen. Mol. Recogn., 14, 195–204.
  • Wang, A. S. and Matsui, Y. (1994) Solvent isotope effect on the complexation of cyclodextrins in aqueous solutions, Bull. Chem. Soc. Jpn., 67, 2917–2920.
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