Počet záznamů: 1  

Structural transitions of 1-butyl-3-methylimidazolium chloride/water mixtures studied by Raman and FTIR spectroscopy and WAXS

  1. 1.
    0458444 - ÚMCH 2017 RIV US eng J - Článek v odborném periodiku
    Kotov, Nikolay - Šturcová, Adriana - Zhigunov, Alexander - Raus, Vladimír - Dybal, Jiří
    Structural transitions of 1-butyl-3-methylimidazolium chloride/water mixtures studied by Raman and FTIR spectroscopy and WAXS.
    Crystal Growth & Design. Roč. 16, č. 4 (2016), s. 1958-1967. ISSN 1528-7483. E-ISSN 1528-7505
    Grant CEP: GA ČR(CZ) GAP108/12/0703
    Institucionální podpora: RVO:61389013
    Klíčová slova: ionic liquid * phase transition * capillarity
    Kód oboru RIV: CD - Makromolekulární chemie
    Impakt faktor: 4.055, rok: 2016

    Ionic liquid 1-butyl-3-methylimidazolium chloride (bmimCl) and its water mixtures were subjected to the temperature of -25 °C for various periods of time and then investigated by Raman and FTIR spectroscopy and WAXS. Neat bmimCl crystallized in a monoclinic lattice denoted M0. During a phase separation in samples with water concentrations of 0.44 and 2.90 wt %, a metastable monoclinic form denoted M was detected that was later converted into the monoclinic form M0 (0.44 wt %) or into an orthorhombic form (2.90 wt %). The form M existed only due to stresses imposed by hydrodynamic phenomena during the phase separation. According to Raman spectroscopy, the conformation of the butyl group in the bmim cation was identified as gauche–anti for the form M0 and as anti–anti for the orthorhombic form. Capillary forces and H-bonding affected the resultant conformation after the liquid–solid and solid–solid transitions. The ATR FTIR spectra in combination with DFT calculations unveiled further changes in the strength of hydrogen bonds between anion, cation, and water.
    Trvalý link: http://hdl.handle.net/11104/0258746

     
     
Počet záznamů: 1  

  Tyto stránky využívají soubory cookies, které usnadňují jejich prohlížení. Další informace o tom jak používáme cookies.