Complexation of D-Xylose and L-Arabinose with 18-Crown-6 in Aqueous Solutions: Calorimetric, Densimetric, and Viscometric Studies


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Abstract

Capability of L-arabinose and D-xylose to form molecular complexes with 18-crown-6 in aqueous solutions was studied by calorimetric titration, densitometry, and viscometry methods. Unlike D-xylose, L-arabinose was found to give thermodynamically stable complex with crown ether, which is likely to be due to peculiar stereochemical properties of monosaccharide molecules.

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