LCST‐Type Phase Changes of a Mixture of Water and Ionic Liquids Derived from Amino Acids | Zendy

Fukumoto Kenta | Zendy; Ohno Hiroyuki | Zendy

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LCST‐Type Phase Changes of a Mixture of Water and Ionic Liquids Derived from Amino Acids

Author(s) -

Fukumoto Kenta,

Ohno Hiroyuki

Publication year - 2007

Publication title -

angewandte chemie international edition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 5.831

H-Index - 550

eISSN - 1521-3773

pISSN - 1433-7851

DOI - 10.1002/anie.200604402

Subject(s) - ionic liquid , lower critical solution temperature , mixing (physics) , phase (matter) , ionic bonding , content (measure theory) , chemistry , ion , thermodynamics , chemical engineering , physics , organic chemistry , mathematics , polymer , catalysis , engineering , quantum mechanics , copolymer , mathematical analysis

Out of phase : Ionic liquids (ILs) derived from amino acids exhibit phase separation with a lower critical solution temperature after mixing with water (see picture; upper phase water; lower phase IL). The phase‐separation temperature of these mixtures depends on the ion structure and water content, and is lowered by an increase in the hydrophobicity of the ionic liquid.

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