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Investigations on the thermal stability and decomposition mechanism of an amine-functionalized ionic liquid by TGA, NMR, TG-MS experiments and DFT calculations

机译:通过TGA,NMR,TG-MS实验和DFT计算研究胺官能化离子液体的热稳定性和分解机理

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Amine-functionalized ionic liquids (ILs) have potential applications for CO2 capture. The CO2 capture process is generally operated at a relatively high temperature for a long term, so determining the thermal stability of amine-functionalized ILs is important. In this study, the thermal stability of an amine-functionalized IL 1,2-dimethyl-(3-aminoethyl) imidazelium tetrafluoroborate [aEMMIM][BF4] was investigated by thermogravimetric analysis (TGA), thermogravimetric mass spectroscopic analysis (TG-MS), H-1 nuclear magnetic resonance (NMR) experiments and density function theory (OFT) calculation. Amine-functionalization was found to reduce the thermal stability of [aEMMIM][BF4] compared to the non-functionalized counterpart. Besides that, we found that [aEMMIM][BF4] favors a unimolecular substitution nudeophilic (SN1) decomposition reaction rather than bimolecular nucleophilic substitution (SN2) reaction. Vaporization and elimination processes are negligible due to amine functionalization. Moreover, an operational temperature, T-oper, is proposed for evaluating the thermal stability of ifs. Results show that T-oper of [aEMMIM][BF4] only reaches 138 degrees C, much less than that of the onset decomposition temperature, T-onset (284 degrees C). Evaluating thermal stability of amine-functionalized Its by T-oper is more practical than by T-onset. (C) 2015 Elsevier B.V. All rights reserved.
机译:胺官能化的离子液体(IL)具有潜在的CO2捕集用途。 CO2捕获过程通常在较高温度下长期运行,因此确定胺官能化IL的热稳定性很重要。在这项研究中,通过热重分析(TGA),热重质谱分析(TG-MS)研究了胺官能化的IL 1,2-二甲基-(3-氨基乙基)咪唑四氟硼酸盐[aEMMIM] [BF4]的热稳定性。 ,H-1核磁共振(NMR)实验和密度函数理论(OFT)计算。与未功能化的对应物相比,发现胺功能化可降低[aEMMIM] [BF4]的热稳定性。除此之外,我们发现[aEMMIM] [BF4]倾向于单分子取代亲核(SN1)分解反应,而不是双分子亲核取代(SN2)反应。由于胺官能化,汽化和消除过程可以忽略不计。此外,建议使用工作温度T-oper来评估ifs的热稳定性。结果表明,[aEMMIM] [BF4]的T-oper仅达到138摄氏度,远低于起始分解温度T-起始(284摄氏度)。通过T-oper评估胺官能化的胺的热稳定性比通过T-发作更实用。 (C)2015 Elsevier B.V.保留所有权利。

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