The solubility of water in the hydrophobic ionic liquid 1-ethyl-3-methylimidazolium bis(trifluoromethylsulfonyl)imide ([C2mim][NTf2]) increases significantly in the presence of HNO3. [C2mim][NTf2] is completely miscible with HNO3 but immiscible with water. The triangular phase diagram of the ternary system [C2mim][NTf2]-HNO3-H2O was determined at 300.1 K. The homogeneous [C2mim][NTf2]-HNO3-H2O phase is thermodynamically stable, while it can be separated into two phases with an increase of water content. Experiments (electrospray ionization mass spectrometry, Fourier transform infrared spectrometry, and (1)H-nuclear magnetic resonance spectrometry) and molecular dynamics simulations were carried out to investigate the interaction between [C2mim][NTf2], HNO3, and water in the homogeneous phase. It was found that NO3(-) ions interact with both C2mim(+) and water via H-bonding and act as a "bridge" to induce a large amount of water to be dissolved in the hydrophobic IL phase. This confirms that the complexes [C2mim-NTf2-C2mim](+) and [NTf2-C2mim-NTf2](-) exist in the homogeneous [C2mim][NTf2]-HNO3-H2O system at the concentration of HNO3 up to 27.01 wt % and of water as high as 20.74 wt %.
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http://dx.doi.org/10.1021/acs.jpcb.6b01214 | DOI Listing |
Molecules
January 2025
Plant Fiber Material Science Research Center, State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China.
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January 2025
Department of Chemical Engineering, Louisiana Tech University, 600 Dan Reneau Drive, P.O. Box 10348, Ruston, LA 71272, USA.
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January 2025
Jiangxi Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
Egg-based yoghurt (EBY) is a novel yoghurt fermented by lactic acid bacteria with high nutritional and health values, serving as a potential alternative to milk-based yoghurt. However, the hardness, adhesiveness, and water-holding capacity of egg-based yoghurt need to be further improved. In this study, the improvement in EBY quality by gellan gum and its underlying mechanism were investigated.
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January 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.
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December 2024
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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