“…The earliest studies of the thermodynamic properties, physical characteristics, uses, and other aspects of the urea and TU channel ICs were reported by Schlenk and Bengen [1,[28][29][30], Redlich" et al [31], Zimmerschied and coworkers [32], Schlenk and Holman [33], Fetterely [34], Linstead and Whalley [35], and other investigators [36][37][38]. In 1946, Mikus, Hixon, and Rundle [39] first characterized the amylase-fatty acid and alcohol ICs, while Cramer [9] discovered a number of unique ICs using CDs.…”