Crystal structures and thermotropic properties of alkyl α-d-glucopyranosides and their hydrates

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Hoffmann, Bettina ; Milius, Wolfgang ; Voss, Gundula ; Wunschel, Markus ; van Smaalen, Sander ; Diele, Siegmar ; Platz, Gerhard:
Crystal structures and thermotropic properties of alkyl α-d-glucopyranosides and their hydrates.
In: Carbohydrate Research. Bd. 323 (1999) Heft 1–4 . - 192 - 201.
ISSN 1873-426X
DOI: https://doi.org/10.1016/S0008-6215(99)00264-5

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Abstract

Thermotropic properties and crystal structures of alkyl α-d-glucopyranosides and their hydrates were estimated by X-ray, {DSC} and thermogravimetric measurements (TGA). Monohydrates rapidly lose their crystal water several degrees below the melting point of the anhydrous glucopyranosides. The melting points of the monohydrates measured in {DSC} pressure cells (chain length longer than seven) are lower, and the clearing points higher than those of the anhydrous glucosides. Layer distances of smectic and crystalline phases of anhydrous compounds were established. Melting points, densities and layer distances of the crystalline anhydrous glucopyranosides display strong even–odd effects. The strong decrease of these effects in the case of the monohydrates can be elucidated by the results of X-ray crystal structure analysis.