Abstract
The formation of 1:1 complexes of α-, β-cyclodextrin, cucurbit[6]uril, and cucurbit[7]uril with 11-aminoundecanoic acid have been studied using calorimetric titrations. The influence of solvent composition (aqueous formic acid) upon the complex stability and the values of the reaction enthalpies and entropies has been studied in the case of α-cyclodextrin (α-CD). With increasing concentration of formic acid the values of the reaction enthalpy decrease and of the reaction entropy increase. All ligands examined form 1:1 complexes with 11-aminoundecanoic acid under the experimental conditions. However, it is also possible to study the formation of 2:1 complexes (ligand:aminocarboxylic acid ratio). Even the formation of mixed 1:1:1 complexes with two different ligands (ligand(1):ligand(2):aminocarboxylic acid ratio) can be measured.
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