COMPLEXATION OF TRIVALENT LANTHANIDE CATIONS BY SUGARS AND ALDITOLS IN WATER - CHROMATOGRAPHY CALORIMETRY COMPARISON

A systematic study of the relative stabilities of the complexes formed between polyhydroxy compounds (sugars and alditols) and the trivalent lanthanide cations in water has been performed by thin-layer ligand-e xchange chromatography. The TLC results have been compared with the th ermodynamic complexation constants determined previously by calorimetr y. Good linear correlations have been observed indicating that the var iations of both equilibrium constant and distribution coefficient are governed by the same factors. The efficiencies of plates in Ca2+, La3, and Sm3+ forms for the separation of alditols or sugars are compared .