The Solid, Liquid and Solution Structural Organization of Imidazolium Ionic Liquids

Dupont, Jaı̈rton

doi:10.1002/chin.200526205

Cited by 9 publications

(9 citation statements)

References 36 publications

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“…From FT-IR spectra a conclusion can be made, that the formation of inclusion complex between β-CD and PhenmimBr occurs with non-covalent interactions such as hydrophobic interactions, van der Waals interactions and hydrogen bonds which lowers the energy of the included part of PhenmimBr and hence reduces the absorption intensities of the corresponding bonds. The introduction of CD molecules into the IL system occurs with a disruption of the hydrogen bond network which makes ILs potential key tool in the preparation of a new generation of chemical nanostructures [36]. …”

Section: Resultsmentioning

confidence: 99%

Conventional Study on Novel Dicationic Ionic Liquid Inclusion with β-Cyclodextrin

Mohamad

Surikumaran

Raoov

et al. 2011

IJMS

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This study focuses on the synthesis and characterization of the inclusion complex of β-Cyclodextrin (β-CD) with dicationic ionic liquid, 3,3′-(1,4-Phenylenebis [methylene]) bis(1-methyl-1H-imidazol-3-ium) di(bromide) (PhenmimBr). The inclusion complex was prepared at room temperature utilizing conventional kneading technique. Proton (1H) NMR and 2D (1H–1H) COSY NMR were the primary characterization tools employed to verify the formation of the inclusion complex. COSY spectra showed strong correlations between protons of imidazolium and protons of β-CD which indicates that the imidazolium ring of PhenmimBr has entered the cavity of β-CD. UV absorption indicated that β-CD reacts with PhenmimBr to form a 2:1 β-CD-PhenmimBr complex with an apparent formation constant of 2.61 × 105 mol&−2 L2. Other characterization studies such as UV, FT-IR, XRD, TGA, DSC and SEM studies were also used to further support the formation of the β-CD-PhenmimBr inclusion complex.

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Section: Resultsmentioning

confidence: 99%

Conventional Study on Novel Dicationic Ionic Liquid Inclusion with β-Cyclodextrin

Mohamad

Surikumaran

Raoov

et al. 2011

IJMS

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“…). From experimental data of IR and ESI‐MS, Dupont suggested the strength of H‐bond basicity in a similar increasing order of

{B P h}_{4}^{-} < {P F}_{6}^{-} < {B F}_{4}^{-} < {normalC normalF}_{3} {normalC normalO normalO}^{-}

…”

Section: Specific Ion Effect Of Ils On Protein Structures and Enzyme mentioning

confidence: 95%

“…Imidazolium ILs could form H‐bonded polymeric supramolecules, so‐called organized ‘nano‐structures’, with polar and non‐polar regions in solid, liquid and solution states, or even in the gas phase . For imidazolium‐based ILs, each cation coordinates with at least three anions while each anion coordinates with three cations, resulting in a H‐bonded polymeric network like [(R 1 R 2 Im) x (X) x‐n ] n+ [(R 1 R 2 IM) x‐n (X) x ] n– (where R 1 R 2 IM represents 1,3‐dialkylimidazolium cation, and X is the anion).…”

Section: Structural Properties Of Ils and Their Aqueous Solutionsmentioning

confidence: 99%

“…The Dupont group 91 proposed that the inclusion of other molecules and macromolecules into the polymeric IL network results in the formation of polar and nonpolar regions; the aqueous solution of free enzymes could be surrounded by the IL network, which supports the retaining of native structures of proteins by preserving the essential water of proteins and the preferential solvophobic interactions. When the enzyme-in-water droplets are dissolved (or dispersed) into the IL network (in polar regions), the enzyme's active conformation could be conserved by the network (Fig.…”

Section: Studied the H-bonding Interactions Between [Emim][etsomentioning

confidence: 99%

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Protein stabilization and enzyme activation in ionic liquids: specific ion effects

Zhao

2015

J of Chemical Tech & Biotech

251

192

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There are still debates on whether the hydration of ions perturbs the water structure, and what is the degree of such disturbance; therefore, the origin of Hofmeister effect on protein stabilization continues being questioned. For this reason, it is suggested to use the ‘specific ion effect’ instead of other misleading terms such as Hofmeister effect, Hofmeister series, lyotropic effect, and lyotropic series. In this review, we firstly discuss the controversial aspect of inorganic ion effects on water structures, and several possible contributors to the specific ion effect of protein stability. Due to recent overwhelming attraction of ionic liquids (ILs) as benign solvents in many enzymatic reactions, we further evaluate the structural properties and molecular-level interactions in neat ILs and their aqueous solutions. Next, we systematically compare the specific ion effects of ILs on enzyme stability and activity, and conclude that (a) the specificity of many enzymatic systems in diluted aqueous IL solutions is roughly in line with the traditional Hofmeister series albeit some exceptions; (b) however, the specificity follows a different track in concentrated or neat ILs because other factors (such as hydrogen-bond basicity, nucelophilicity, and hydrophobicity, etc) are playing leading roles. In addition, we demonstrate some examples of biocatalytic reactions in IL systems that are guided by the empirical specificity rule.

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“…Indeed, pure 1,3-dialkylimidazolium ILs can be described as hydrogen-bonded polymeric supramolecules of the type [(DAI) x (X) x – n ] n + [(DAI) x – n (X) x ] n – where DAI is the 1,3-dialkylimidazolium cation and X is the anion [28,29]. This structural pattern is a general trend for both the solid and the liquid phase and is apparently maintained to a great extent even in the gas phase [30–33].…”

Section: Introductionmentioning

confidence: 99%

On the Extraction of Aromatic Compounds from Hydrocarbons by Imidazolium Ionic Liquids

Cassol

Umpierre

Ebeling

et al. 2007

IJMS

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146

108

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Abstract:The liquid-liquid equilibrium for the ternary system formed by n-octane and aromatic (alkylbenzenes) and heteroaromatic compounds (nitrogen and sulfur containing heterocyles) and 1-alkyl-3-methylimidazolium ionic liquids (ILs) associated with various anions has been investigated. The selectivity on the extraction of a specific aromatic compound is influenced by anion volume, hydrogen bond strength between the anion and the imidazolium cation and the length of the 1-methyl-3-alkylimidazolium alkyl side chain. The interaction of alkylbenzenes and sulfur heterocyles with the IL is preferentially through CH-π hydrogen bonds and the quantity of these aromatics in the IL phase decreases with the increase of the steric hindrance imposed by the substituents on the aromatic nucleus. In the case of nitrogen heterocycles the interaction occurs preferentially through N(heteroaromatic)-H(imidazolium) hydrogen bonds and the extraction process is largely controlled by the nitrogen heterocycle pKa. Competitive extraction experiments suggest that benzene, pyridine and dibenzothiophene do not compete for the same hydrogen bond sites of the IL.

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The Solid, Liquid and Solution Structural Organization of Imidazolium Ionic Liquids

Cited by 9 publications

References 36 publications

Conventional Study on Novel Dicationic Ionic Liquid Inclusion with β-Cyclodextrin

Conventional Study on Novel Dicationic Ionic Liquid Inclusion with β-Cyclodextrin

Protein stabilization and enzyme activation in ionic liquids: specific ion effects

On the Extraction of Aromatic Compounds from Hydrocarbons by Imidazolium Ionic Liquids

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