Interaction of p-cymene with β-cyclodextrin

Autor:	Paula Santos Nunes, Juliana Cordeiro Cardoso, Paula dos Passos Menezes, Lucindo Quintans, L. R. Bonjadim, S. Grangeiro, Jivaldo do Rosário Matos, Cláudio Moreira de Lima, J. L. Soares-Sobrinho, Mairim Russo Serafini, Luiz Pereira da Costa, Adriano Antunes de Souza Araújo
Rok vydání:	2011
Předmět:	chemistry.chemical_classification chemistry.chemical_compound p-Cymene Cyclodextrin Chemistry Slurry Analytical chemistry Infrared spectroscopy Physical and Theoretical Chemistry Absorption (chemistry) Condensed Matter Physics Decreased size Nuclear chemistry
Zdroj:	Journal of Thermal Analysis and Calorimetry. 109:951-955
ISSN:	1572-8943 1388-6150
DOI:	10.1007/s10973-011-1736-x
Popis:	In this investigation, the study of inclusion complexes formation between p-cymene and β-cyclodextrin using the methods of physical mixture, paste (PC) and slurry (SC), was evaluated. The results of DSC and TG/DTG showed that the products prepared by PC and SC methods were able to incorporate greater amounts of p-cymene, as evidenced by the weight loss of 7.15 and 3.97%, respectively, which occurred between 120 and 270 °C. SEM images showed decreased size of the household, especially in the SC product. The absorption bands in the IR spectrum, characteristic of p-cymene, were also identified in the preparations, indicating the presence of the compound in the complex.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fd53736b8daf493e6aff446b1a75bf73 https://doi.org/10.1007/s10973-011-1736-x Zobrazit plný text záznamu Full text from SpringerLink