“…Between the two comprehensive studies, 23,27 values reported by De Santis et al are significantly higher than those of Liu et al The former is more widely supported by other studies such as ChAsp, Ch 2 Asp and ChArg being room temperature solids. 28,29 Despite the differences in reported values, it is generally agreed that most ChAAILs are highly viscous, making them difficult to handle under room conditions. The presence of additional hydrogen bonding sites on the amino acid side chains, such as Asp − , Arg − , Glu − , His − , etc ., seems to further increase viscosity.…”