The thermal behaviour of benzoic and salicylic acids is compared with the behaviour of 1:1 molar ratio physical and kneaded mixtures of these acids with each of three different cyclodextrins (b-, hydroxypropyl-b-, and g-cyclodextrin). Differential scanning calorimetry and thermogravimetry coupled with evolved gas analysis by Fourier transform infrared spectroscopy were used for the thermal studies and X-ray powder diffraction and infrared spectroscopy provided complementary information. Thermal studies of benzoic acid with the cyclodextrins showed significant interactions in both physical and kneaded mixtures of benzoic acid/b-cyclodextrin and benzoic acid/hydroxypropyl-b-cyclodextrin. Interactions in the kneaded benzoic acid/g-cyclodextrin mixtures were the most extensive as might be expected for the cyclodextrin with the largest molecular cavity. The results for the salicylic acid/b-cyclodextrin and salicylic acid/hydroxypropyl-b-cyclodextrin mixtures were similar to those for benzoic acid/b-cyclodextrin and benzoic acid/hydroxypropyl-b-cyclodextrin. Again, the kneaded salicylic acid/g-cyclodextrin mixture showed the most interaction.
| Journal of Thermal Analysis and Calorimetry | |
|---|---|
| Language | English |
| Size | A4 |
| Year of Foundation |
1969 |
| Volumes per Year |
1 |
| Issues per Year |
24 |
| Founder | Akadémiai Kiadó |
| Founder's Address |
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245. |
| Publisher | Akadémiai Kiadó Springer Nature Switzerland AG |
| Publisher's Address |
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245. CH-6330 Cham, Switzerland Gewerbestrasse 11. |
| Responsible Publisher |
Chief Executive Officer, Akadémiai Kiadó |
| ISSN | 1388-6150 (Print) |
| ISSN | 1588-2926 (Online) |
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