Deep eutectic solvents;
Physicochemical properties;
Structural properties;
Temperature on DES;
NMR Spectroscopy;
N;
N'-DIALKYLIMIDAZOLIUM IONIC LIQUIDS;
QUATERNARY AMMONIUM-SALTS;
AQUEOUS DILUTIONS;
NMR-SPECTROSCOPY;
RANGE;
293.15;
HOLE THEORY;
MIXTURES;
WATER;
GREEN;
SOLVATION;
D O I:
10.1016/j.molliq.2023.122332
中图分类号:
O64 [物理化学(理论化学)、化学物理学];
学科分类号:
070304 ;
081704 ;
摘要:
Deep eutectic solvents (DESs) represent a new "green" alternative to classic organic solvents; however, their high viscosity often limits their utilization. The physicochemical properties of DESs can be tuned by adding cosol-vents, by varying the operating temperature, or both, but their structure has to be preserved. In this work, three pure DESs based on choline chloride (ChCl) mixed with diethylene glycol (DEG), triethylene glycol (TEG) or polyethylene glycol 200 (PEG 200), as well as ChCl/TEG/water mixtures were studied. Particular attention was paid to the effect of temperature on some properties, i.e. density, conductivity, and viscosity, and on the structural characteristics of pure DESs and DES/water blends in the range 303-353 K. All the pure eutectic solvents followed both Arrhenius law and Walden's rule and showed very similar activation energy and poor ionicity, indicating the formation of intimate ion pairs. Multinuclear NMR analysis, such as the determination of the chemical shift of 1H, 13C, 35Cl and linewidths at half height of 14N and 35Cl, as a function of temperature highlighted the conservation of the characteristic supramolecular interactions up to 353 K. However, the tem-perature effects on the physicochemical properties of DES/water mixtures changed differently depending on the water content. Excess properties and NMR investigations highlighted the strengthening of the hydrogen bond interactions up to a 10% level of added water and their progressive weakening at a higher degree of hydration. These results also showed that temperature only slightly affects the structure of both DES and DES/water systems but can drastically increase their transport properties.
机构:
Durban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South AfricaDurban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South Africa
Bhagwat, Prashant
Amobonye, Ayodeji
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机构:
Durban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South AfricaDurban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South Africa
Amobonye, Ayodeji
Singh, Suren
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机构:
Durban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South AfricaDurban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South Africa
Singh, Suren
Pillai, Santhosh
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h-index: 0
机构:
Durban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South AfricaDurban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South Africa
机构:
Durban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South AfricaDurban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South Africa
Bhagwat, Prashant
Amobonye, Ayodeji
论文数: 0引用数: 0
h-index: 0
机构:
Durban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South AfricaDurban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South Africa
Amobonye, Ayodeji
Singh, Suren
论文数: 0引用数: 0
h-index: 0
机构:
Durban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South AfricaDurban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South Africa
Singh, Suren
Pillai, Santhosh
论文数: 0引用数: 0
h-index: 0
机构:
Durban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South AfricaDurban Univ Technol, Fac Appl Sci, Dept Biotechnol & Food Sci, POB 1334, ZA-4000 Durban, South Africa