Gelation of an amino acid ionic liquid by the addition of a phosphonium-type zwitterion |
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| Authors: | Taguchi Satomi Matsumoto Takuro Ichikawa Takahiro Kato Takashi Ohno Hiroyuki |
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| Institution: | Department of Biotechnology, Tokyo University of Agriculture and Technology, Koganei, Tokyo 184-8588, Japan. |
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| Abstract: | 1-Ethyl-3-methylimidazolium leucine, a typical amino acid ionic liquid, turns into a thermotropic and ion conductive gel while retaining its ion pair upon adding a phosphonium-type zwitterion. |
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