Solvation behavior of glycine and diglycine in aqueous 1-butyl-3-methylimidazolium chloride ionic liquid solutions at different temperatures

Thermophysical Properties of 1-Hexyl-3-methylimidazolium Salicylate as an Active Pharmaceutical Ingredient Ionic Liquid (API-IL) in Aqueous Solutions of Glycine and l-Alanine

“…In recent years, some references reported the thermodynamic properties of the mixtures containing amino acid and the first generation of ionic liquid in aqueous media at different temperatures. − For the first time, Shekaari et al − have examined the effect of the active pharmaceutical ingredients in the ionic liquids form (API-ILs), 1-butyl-3-methylimidazolium salicylate and ibuprofenate on the thermodynamic properties of aqueous mixtures of amino acids, glycine, and l -alanine. Results show that the ion–polar and polar–polar interactions between the amino acid and API-IL are predominant.…”

Solution Properties of Folic Acid/Nicotinic Acid in Aqueous 1-Butyl-3-methylimidazolium-chloride Media at Discrete Concentrations and Temperatures: A Thermodynamic, Computational, and Spectroscopic Study

“…Figure S1 (Electronic Supporting Information, ESI) presents the comparison of experimentally attained densities with the earlier work 6,27,34−37 at varied temperatures for different concentrations of nicotinic acid in water. Also, Figure S2 (ESI) illustrates the comparison graph of obtained density data with the earlier work 38,39 for [C 4 mim][Cl] in water.…”

Solvation Properties of Branched-Chain Amino Acids in Aqueous Solutions of 1-Dodecyl-3-methylimidazolium Bromide at Different Temperatures: Volumetric and Acoustic Measurements

“…In recent times, it has become obvious that thermodynamic analyses of aqueous solutions containing amino acids and small peptides seem essential for understanding conformational changes and other biological systems processes. Among these technologies, the volumetric investigations − are helpful in understanding the ligand binding properties and provide some unique information in terms of folding/unfolding nature and structural stability of a helical protein. , The thermodynamic properties of mixtures, including amino acids, and the first production of ILs in aqueous solutions at varying temperatures have been documented in several recent articles. − In prior writings, − we have stated that short-chain ILs have been shown to affect the solubility of amino acids and dipeptides. We raised the alkyl chain length from C6 to C12 to boost the solubility of branched-chain acetyl substituted amino acids ( N -acetyl l -glycine/ N -acetyl l -leucine).…”