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Relative hydrophobicity and hydrophilicity of some "ionic liquid" anions determined by the 1-propanol probing methodology: a differential thermodynamic approach

Article Abstract:

The excess partial molar enthalpy of 1-propanol (1P) is measured in ternary 1P-[NaP[F.sub.6], NaC[F.sub.3]S[O.sub.3] (OTF) or NaN[(S[O.sub.2]C[F.sub.3]).sub.2] (TFSI)]-[H.sub.2]O system and a method is described for quantifying its relative hydrophobic and hydrophilic effects. The results have shown that the constituent ions for 'ionic liquids' are strong amphiphiles and the melting points of ionic liquids consisting of [TFSI.sup.-] with the strongest hydrophobicity and the strongest hydrophilicity within the anions are the lowest.

Ionic solutions

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Hydrophobicity vs hydrophilicity: Effects of poly(ethylene glycol) and tert-butyl alcohol on H20 as probed by 1-propanol

Article Abstract:

The enthalpic interaction between 1-propanol (1P) molecules, H(super E)(sub 1P-1P) was evaluated in 1P-poly(ethylene glycol) (PEG)-H2O and 1P-tert-butyl alcohol (TBA)-H2O ternary mixtures. The model-free and experimentally accessible quantity, H(super E)(sub 1P-1P) indicates the effect of an additional 1P on the actual enthalpic situation of 1P in the mixture.

Polyethylene glycol, Chlorobutane

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Relative hydrophobicity/hydrophilicity of fructose, glucose, sucrose, and trehalose as probed by 1-propanol: a differential approach in solution thermodynamics

Article Abstract:

The 1-propanol probing technology is employed to study the relative hydrophobicity and hydrophilicity of fructose, glucose, sucrose and trehalose. These saccharides are commonly referred to as osmolytes.

Structure, Fructose

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