Titration calorimetry was used to determine equilibrium constants
and standard molar enthalpy, Gibbs energy,
and entropy changes for the reactions of a series of acids, amines, and
cyclic alcohols with α- and
β-cyclodextrin. The results have been examined in terms of
structural features in the ligands such as the
number of alkyl groups, the charge number, the presence of a double
bond, branching, and the presence of
methyl and methoxy groups. The values of thermodynamic quantities,
in particular the standard molar Gibbs
energy, correlate well with the structural features in the ligands.
These structural correlations can be used
for the estimation of thermodynamic quantities for related reactions.
Enthalpy−entropy compensation is
evident when the individual classes of substances studied herein are
considered, but does not hold when
these various classes of ligands are considered collectively. The
NMR results indicate that the mode of
accommodation of the acids and amines in the α-cyclodextrin cavity is
very similar, but that the 1-methyl
groups in 1-methylhexylamine and in 1-methylheptylamine and the
N-methyl group in N-methylhexylamine
lie outside the α-cyclodextrin cavity. This latter finding is
consistent with the calorimetric results. Many of
the thermodynamic and NMR results can be qualitatively understood in
terms of van der Waals forces and
hydrophobic effects.