The complexation of aliphatic alcohols by α- and β-cyclodextrins and their partially methylated derivatives has been studied
by means of calorimetric titrations in aqueous solution. The methyl substituents have no pronounced influence upon the complex
formation. α-Cyclodextrin and the partially methylated derivative form with only few exceptions more stable than β-cyclodextrin.
With increasing chain length of the alcohols the values of the stability constants and reaction enthalpies increase in case
of the complex formation with α-cyclodextrin and partially methylated α-cyclodextrin. In contrast the complex formation becomes
disfavoured by the reaction entropy with an increasing number of methylene groups. The values of the reaction enthalpies with
the β-cyclodextrins are close to zero. Thus the complexation is only favoured by entropic contributions.