LCST-type phase changes of a mixture of water and ionic liquids derived from amino acids

被引：169

作者：

Fukumoto, Kenta ^{[1
]}

Ohno, Hiroyuki ^{[1
]}

机构：

[1] Tokyo Univ Agr & Technol, Dept Biotechnol, Tokyo 1848588, Japan

来源：

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION | 2007年 / 46卷 / 11期

关键词：

amino acids; chirality; ionic liquids; LCST; phase behavior;

D O I：

10.1002/anie.200604402

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

(Figure Presented) 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. © 2007 Wiley-VCH Verlag GmbH & Co. KGaA.

引用

页码：1852 / 1855

页数：4

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