Paula OSSOWICZ*, Ewa Janus – Institute of Organic Chemical Technology, West Pomeranian University of Technology, Szczecin, Poland
Please cite as: CHEMIK 2016, 70, 9, 481–484
Introduction The search for a biorenewable and non-toxic ionic liquid has led to the creation of a new group of ionic liquids of natural origin, namely amino acid ionic liquids (AAILs) . Due to the presence of minimum two functional groups, i.e. amino and carboxylic groups, amino acids may serve both as a source of a cation and anion for ionic liquids, thus allowing function ionic liquids to be obtained . They have various applications, most important of which are dissolving biomaterials, peptide synthesis, absorption of acid gases, functional material synthesis, as well as catalysing many organic reactions [3, 4]. However, due to the technological and application-related reasons, it is necessary to know the temperature range for their use. Thus, the thermal analysis plays an important role by providing information on changes in individual properties of the substance tested at temperatures. Glass transition temperature, melting point, decomposition procedure and determination of weight loss as a function of temperature are important properties of ionic liquids. The paper presents the comparison of the effect of structure of a cation and anion in an amino acid ionic liquid on its thermal properties, with a special emphasis on the thermal stability.
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