Issue 40, 2011
From the journal:

Chemical Communications

Gelation of an amino acidionic liquid by the addition of a phosphonium-type zwitterion†

Satomi Taguchi,a   Takuro Matsumoto,a   Takahiro Ichikawa,a   Takashi Katob  and  Hiroyuki Ohno*a  

* Corresponding authors

a Department of Biotechnology, Tokyo University of Agriculture and Technology, Naka-cho, Koganei, Tokyo 184-8588, Japan
E-mail: ohnoh@cc.tuat.ac.jp
Fax: +81 42 388 7024
Tel: +81 42 388 7024

b Department of Chemistry and Biotechnology, School of Engineering, The University of Tokyo, Hongo, Bunkyo-ku, Tokyo 113-8656, Japan
E-mail: kato@chiral.t.u-tokyo.ac.jp
Tel: +81 3 5841 7440

Abstract

1-Ethyl-3-methylimidazolium leucine, a typical amino acid ionic liquid, turns into a thermotropic and ion conductive gel while retaining its ion pair upon adding a phosphonium-type zwitterion.

Graphical abstract: Gelation of an amino acid ionic liquid by the addition of a phosphonium-type zwitterion

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Article information

DOI
https://doi.org/10.1039/C1CC14455C
Article type
Communication
Submitted
22 Jul 2011
Accepted
30 Aug 2011
First published
19 Sep 2011

Chem. Commun., 2011,47, 11342-11344

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Gelation of an amino acid ionic liquid by the addition of a phosphonium-type zwitterion

S. Taguchi, T. Matsumoto, T. Ichikawa, T. Kato and H. Ohno, Chem. Commun., 2011, 47, 11342 DOI: 10.1039/C1CC14455C

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