For ionic liquids (ILs), both the large number of possible cation + anion combinations and their ionic nature provide a unique challenge for understanding intermolecular interactions. Cohesive energy density, , is used to quantify the strength of intermolecular interactions for molecular liquids, and is determined using the enthalpy of vaporization. A critical analysis of the experimental challenges and data to obtain for ILs is provided. For ILs there are two methods to judge the strength of intermolecular interactions, due to the presence of multiple constituents in the vapour phase of ILs. Firstly, , where the ionic vapour constituent is neutral ion pairs, the major constituent of the IL vapour. Secondly, , where the ionic vapour constituents are isolated ions. A dataset is presented for 64 ILs. For the first time an experimental , a measure of the strength of the total intermolecular interaction for an IL, is presented. is significantly larger for ILs than for most molecular liquids, reflecting the need to break all of the relatively strong electrostatic interactions present in ILs. However, the van der Waals interactions contribute significantly to IL volatility due to the very strong electrostatic interaction in the neutral ion pair ionic vapour. An excellent linear correlation is found between and the inverse of the molecular volume. A good linear correlation is found between IL and IL Gordon parameter (which are dependent primarily on surface tension). values obtained through indirect methods gave similar magnitude values to . These findings show that is very important for understanding IL intermolecular interactions, in spite of not being a measure of the total intermolecular interactions of an IL. In the outlook section, remaining challenges for understanding IL intermolecular interactions are outlined.
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http://dx.doi.org/10.1098/rsos.171223 | DOI Listing |
Foods
January 2025
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University, Beijing 100080, China.
As the quality of life continues to improve globally, there is an increasing demand for nutritious and high-quality food products. Peanut butter, a widely consumed and nutritionally valuable product, must meet stringent quality standards and exhibit excellent stability to satisfy consumer expectations and maintain its competitive position in the market. However, its high fat content, particularly unsaturated fatty acids, makes it highly susceptible to quality deterioration during storage.
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Department of Chemical Engineering, Faculty of Chemistry, Universidad de Sevilla, 41012 Seville, Spain.
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View Article and Find Full Text PDFInt J Mol Sci
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Faculty of Chemistry and Pharmacy, University of Opole, Oleska 48, 45-052 Opole, Poland.
O-Methyldehydroserine, ΔSer(Me), is a non-standard α,β-dehydroamino acid, which occurs naturally in Cyrmenins with potential pharmaceutical application. The C-terminal part and the side chain of the ΔSer(Me) residue constitute the β-methoxyacrylate unit, responsible for antifungal activity of Cyrmenins. The short model, Ac-ΔSer(Me)-OMe, was analyzed considering the geometrical isomer Z () and E ().
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Department of Physics and Astronomy, Rowan University, Glassboro, NJ 08028, USA.
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Department of Medicine, Division of Clinical Immunology, Ribeirão Preto Medical School, University of São Paulo, Ribeirão Preto 14049-900, SP, Brazil.
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