Abstract
The thermal behavior of solid β-cyclodextrin (βCD,nH2O) has been studied at low temperature by adiabatic and differential scanning calorimetry.
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References
STEINER, T., SAENGER, W., Geometry of C-H.O Hydrogen bonds in Carbohydrate crystal structures. Analysis of neutron diffraction data, J. Am. Chem. Soc., 114, 10146–10154, (1992) and Ref.
BILAL, M., DE BRAUER, C., CLAUDY, P., GERMAIN, P., LETOFFE, J.M., β-Cyclodextrin hydration: a calorimetric and gravimetric study, Thermochim. Acta, 249, 63–73, (1995).
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© 1998 Springer Science+Business Media Dordrecht
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De Brauer, C., Diot, M., Germain, P., Letoffe, J.M. (1998). Continuity and Discontinuity in the Thermodynamic Properties of Solid β-Cyclodextrin Versus Hydration. A Comparative Study. In: Coleman, A.W. (eds) Molecular Recognition and Inclusion. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-5288-4_48
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DOI: https://doi.org/10.1007/978-94-011-5288-4_48
Publisher Name: Springer, Dordrecht
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