Synthesis and study of interactions of ionic liquid 1-methyl-3-pentylimidazolium bromide with amino acids at different temperatures

Kumar, Harsh; Chadha, Chanda; Verma, Akanksha; Singla, Meenu

doi:10.1016/j.molliq.2017.07.042

Cited by 24 publications

(16 citation statements)

References 63 publications

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“…By analyzing Table , it is noted that values increase with the rise in the concentration of ionic liquids and decrease with the rise in temperature of the mixtures. The increase in the values of density with the increase in the composition of ionic liquids and amino acids for the studied amino acids was observed in aqueous ionic liquid solution by researchers. − The alteration produced in the values of density further describes the thermodynamic parameters and interactions occurred in the system.…”

Section: Results and Discussionmentioning

confidence: 72%

“…The obtained values of the density of 1-butyl-3-methylimidazolium chloride in aqueous solution were compared to the literature values , at different temperatures and are graphically listed in Figure . Also, the obtained values of the density of l -leucine and N -acetyl- l -leucine in aqueous solutions were compared to the literature values − and are mentioned in Figures and . From Figures –, it is analyzed that the experimentally measured values of density are in good agreement with the literature values for the aqueous ionic liquid and aqueous amino acid solutions except for the values reported in ref .…”

Section: Results and Discussionmentioning

confidence: 79%

“…(a) Comparison of literature values of density ρ with the present study for N -acetyl- l -leucine in aqueous solution at different temperatures [(experimental ■, 288.15 K; ●, 298.15 K; ▲, 308.15 K; ▼, 318.15 K) (literature ref □, 288.15 K; ○, 298.15 K; Δ; 308.15 K; ×, 318.15 K)]. (b) Plot of comparison of ARD values (■, experimental; ●, ref ; ▲, ref ) for [C 4 mim]Cl in water from experimental and literature densities versus temperatures.…”

Section: Results and Discussionmentioning

confidence: 92%

“…Plot of comparison of ARD values from experimental and literature densities versus temperatures: (a) l -leucine (■, experimental; ●, ref ; ▲, ref ; □, ref ; ×, ref ; ○, ref ) and (b) N -acetyl- l -leucine (■, experimental; ●, ref ).…”

Section: Results and Discussionmentioning

confidence: 99%

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Temperature-Dependent Thermodynamic Properties of Amino Acids in Aqueous Imidazolium-Based Ionic Liquid

2020

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Molecular interactions of amino acids with ionic liquids are significant to study the molecular stability and physicochemical properties of amino acids. Mixtures of amino acids l-leucine and N-acetyl-l-leucine + (0.005, 0.010, 0.030, and 0.050 mol·kg–1) aqueous solution of ionic liquid (1-butyl-3-methylimidazolium chloride) at temperature T = (288.15, 298.15, 308.15, and 318.15 K) have been studied by density and speeds of sound measurements. Volumetric properties have been obtained by utilizing data of density. Volumetric properties include apparent molar volumes, partial molar volumes at infinite dilution, limiting partial molar volumes of transfer at infinite dilution, apparent molar expansibility, etc. Similarly, speeds of sound measurements are utilized to calculate corresponding parameters like apparent molar isentropic compression, K ϕ,s, apparent molar isentropic compression at infinite dilution, K ϕ,s 0, and transfer compressibility at infinite dilution ΔK ϕ,s 0. Results confirmed the predominance of the hydrophilic–hydrophilic interaction over the hydrophobic–hydrophobic interaction in ternary solutions.

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Section: Results and Discussionmentioning

confidence: 72%

Section: Results and Discussionmentioning

confidence: 79%

Section: Results and Discussionmentioning

confidence: 92%

Section: Results and Discussionmentioning

confidence: 99%

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Temperature-Dependent Thermodynamic Properties of Amino Acids in Aqueous Imidazolium-Based Ionic Liquid

2020

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“…In the literature, there are some reports in regard with the thermodynamic properties of the mixtures consisting of amino acids and the first generation of ionic liquids in the aqueous media at different temperatures. [15][16][17][18][19][20] In our previous papers, thermodynamic properties of the mixtures containing the active pharmaceutical ingredient in the ionic liquids form (API-ILs), 1-(butyl or hexyl or octyl)-3-methylimidazolium salicylate and ibuprofenate and amino acids such as glycine or L-alanine in aqueous media have been studied. According to these papers, the ion-polar and polar-polar interactions between these amino acid and API-IL are dominant.…”

Section: Introductionmentioning

confidence: 99%

Effect of 1-Octyl-3-Methylimidazolium Salicylate as an Active Pharmaceutical Ingredient (API-IL) on the Thermodynamic Behavior of Aqueous Glycine Solutions at T= 298.15 K

et al. 2019

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Background: The thermophysical properties of 1-octyl-3-methylimidazolium salicylate as an active pharmaceutical ingredient based on ionic liquid have been investigated in the presence of aqueous solutions of glycine. Therefore, the scope of this article was to determine these properties by measuring the densities, speeds of sound, viscosities, electrical conductances and refractive indices for ternary (glycine + 1-octyl-3-methylimidazolium salicylate + water) soloutions at T = 298.15 K. Methods: A commercial density and speed of sound measurement apparatus was used to measure the density and speed of sound data. Viscosities, electrical conductivities and refractive indices of the studied solutions were measured using digital viscometer, conductivity meter and refractometer, respectively. Results: Variety of properties such as partial molar volume of transfer ∆traV0ϕ, partial molar isentropic compressibility of transfer ∆traK0ϕ, viscosity B-coefficients of transfer ∆traB, ion association constants (KA) and molar refraction RD were determined to investigate the solute-solute and solute-solvent interactions in these systems. Conclusion: The positive values of transfer properties including partial molar volume of transfer (∆traV0ϕ), partial molar isentropic compressibility of transfer (∆traK0ϕ), and viscosity B-coefficients of transfer (∆traB) indicated that in these systems, the ion-polar and polar-polar interactions are dominant. The calculated hydration number showed that dehydration of glycine occurs in presence of this ionic liquid.

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Effect of trisodium citrate dihydrate on thermophysical properties of saccharides in aqueous media at different temperatures: Volumetric and acoustic properties

Sharma

2022

Chemical Thermodynamics and Thermal Analysis

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Synthesis and study of interactions of ionic liquid 1-methyl-3-pentylimidazolium bromide with amino acids at different temperatures

Cited by 24 publications

References 63 publications

Temperature-Dependent Thermodynamic Properties of Amino Acids in Aqueous Imidazolium-Based Ionic Liquid

Temperature-Dependent Thermodynamic Properties of Amino Acids in Aqueous Imidazolium-Based Ionic Liquid

Effect of 1-Octyl-3-Methylimidazolium Salicylate as an Active Pharmaceutical Ingredient (API-IL) on the Thermodynamic Behavior of Aqueous Glycine Solutions at T= 298.15 K

Effect of trisodium citrate dihydrate on thermophysical properties of saccharides in aqueous media at different temperatures: Volumetric and acoustic properties

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