ABSTRACT:The solid-state characteristics of dextran complexes precipitated from aqueous solutions with three different light-lanthanoid cations (La 3ϩ , Ce 3ϩ , and Nd 3ϩ ) were investigated by spectroscopic and thermal methods. Spectroscopic characterization was realized by the comparative interpretation of the FTIR spectra, and the complexes were found to involve both ligating water and dextran through its O(2) and O(3) atoms. Remarkable spectral changes were noted, particularly with La 3ϩ , which parallels the previous solution studies. The order of La 3ϩ Ͼ Ce 3ϩ Ͼ Nd 3ϩ was determined to display the tendency of the Ln 3ϩ ion in favor of dextran throughout the competition between water and dextran. The thermal stabilities of the complexes were examined by thermogravimetry (TG), differential TG, and DSC methods. The decomposition steps and temperatures were assigned with respect to the lanthanoid ions used. The TG and DSC results indicated that the complexes are less stable thermally than dextran itself with increasing thermal stabilities in the order of La 3ϩ Ͻ Ce 3ϩ Ͻ Nd 3ϩ in their anhydrous states.