Effect of cyclodextrins on sparingly soluble salts

On addition of various cyclodextrins, the increase in solubility of some salts of biological interest has been monitored using electrochemical concentration cells. A mathematical model has been developed to calculate the equilibrium constants for the formation of inclusion complexes composed of the large, organic anions inside the cyclodextrin cavities. One stability constant determined by this method has been verified by visible spectrophotometry.