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Choline chloride (ChCl) is used extensively as a hydrogen bond donor in deep eutectic solvents (DESs). However, determining its melting properties experimentally is challenging due to decomposition upon melting, leading to widely varying literature values. Accurate melting properties are crucial for understanding the solid-liquid phase behavior of ChCl-containing DESs. Here, we employ molecular dynamics simulations to compute the phase transitions of ChCl, testing a variety of atomistic force fields. We find that the results are sensitive to the choice of force field, but a melting temperature of 627 K and a melting enthalpy of 7.8 kJ/mol seem most reasonable, in good agreement with some literature values. We suggest these as the likely melting properties of ChCl, though the results are tentative due to limited experimental data for the liquid ChCl phase.
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http://dx.doi.org/10.1021/acs.jpclett.4c03051 | DOI Listing |
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September 2025
College of Environment and Climate, Jinan University, Guangzhou, 511443, China.
Membrane technology for gas separation is more efficient and energy-saving than thermally driven processes, including cryogenic distillation and adsorption. Metal-organic framework (MOF) and related glass membranes hold great potential for precise gas separation, but it remains challenging to construct ultrathin MOF glass membranes and optimize their transport pathways. In this study, a strategy based on vapor-linker deposition and melt-quenching is reported to design ultrathin zeolitic imidazolate framework (ZIF) glass membranes with node-missing defect passageways.
View Article and Find Full Text PDFJ Mass Spectrom
October 2025
Department of Chemistry and Technology of Drugs, "Sapienza" University of Rome, Rome, Italy.
Ionic liquids (ILs) are a class of organic salts with melting points below 100°C. Owing to their unique chemical and physical properties, they are used as solvents and catalysts in various chemical transformations, progressively replacing common volatile organic solvents (VOCs) in green synthetic applications. However, their intrinsic ionic nature can restrict the use of mass spectrometric techniques to monitor the time progress of a reaction occurring in an IL medium, thus preventing one from following the formation of the reaction products or intercepting the reaction intermediates.
View Article and Find Full Text PDFFood Chem X
August 2025
Department of Toxicology, İstanbul Aydın University, P.O. Box 65, 00014 Istanbul, Turkey.
This study investigated the effect of refining time on the physicochemical and functional properties of anhydrous cream prepared from a palm-sunflower oil blend using a stirred ball mill. Refining was performed for 0-300 min, and its impact on particle size distribution, rheology, oxidative stability, and thermal behavior was assessed. The target particle fineness (D90 ≤ 30 μm) was achieved at approximately 180 min, with negligible reduction thereafter.
View Article and Find Full Text PDFInt J Biol Macromol
September 2025
College of Food Science, Northeast Agricultural University, Harbin, 150030, China; College of Food Science and Engineering, Jilin University, Changchun, 130062, China; Heilongjiang Province China-Mongolia-Russia Joint R&D Laboratory for Bio-processing and Equipment for Agricultural Products (Interna
This study developed a novel self-assembled bigel by combining a chestnut starch (CS) hydrogel with a γ-oryzanol/β-sitosterol (γ-ORY/β-SIT) oleogel. The influence of the hydrogel to oleogel ratio on the macro and micro structures, mechanical properties and thermal stability of the bigels was examined, and its potential as a healthier solid fat substitute was further explored. The results indicated that as the proportion of hydrogel increased (10 %-50 %), all bigels maintained a consistent semi-solid structure without any phase separation.
View Article and Find Full Text PDFJDS Commun
September 2025
Dairy and Food Science Department, Midwest Dairy Foods Research Center, South Dakota State University, Brookings, SD 57007.
The melting characteristics of cheese play a pivotal role in determining functional performance in various applications. Measuring the meltability and melting point of cheese is a challenge and requires sophisticated equipment, a laboratory setup, and personnel training, and the cost can be prohibitive. Over the years, many tests have been developed to determine the meltability or melting point of cheese.
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