Nova Publishers
My Account Nova Publishers Shopping Cart
HomeBooksSeriesJournalsReference CollectionseBooksInformationSalesImprintsFor Authors
  Top » Catalog » Books » Chemistry including Chemical Engineering » Handbook of Ionic Liquids: Properties, Applications and Hazards Chapters » My Account  |  Cart Contents  |  Checkout   
Quick Find
Use keywords to find the product you are looking for.
Advanced Search
What's New? more
Recycled Cooking Oil: Processing and Uses
Shopping Cart more
0 items
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
Notifications more
NotificationsNotify me of updates to Preparation of Functional Ion Gels of Polysaccharides with Ionic Liquids pp. 455-466
Tell A Friend
Tell someone you know about this product.
Preparation of Functional Ion Gels of Polysaccharides with Ionic Liquids pp. 455-466 $100.00
Authors:  (Jun-ichi Kadokawa, Graduate School of Science and Engineering, Kagoshima University, Japan)
Ionic liquids, which are low-melting point salts and form liquids at room temperature or the temperatures below the boiling point of water, have recently received significant attention as the solvents in a wide range of the research fields, such as separation and
reaction media. Ionic liquids have been used as good solvents for natural polysaccharides such as cellulose and chitin. This chapter describes the preparation of functional ion gels of the polysaccharides with ionic liquids, which include the ionic liquids as the disperse media in the polysaccharide network matrixes. When the cellulose solution in an ionic liquid, 1-butyl-3-methylimidazolium chloride (BMIMCl) was left standing at room
temperature for 7 days, it gradually became the gel form. The resulting ion gel was characterized by the elemental analysis, TGA, and XRD measurements, which suggested that the gel was obtained by formation of the cellulose aggregates as cross-linking points in the solution owing to gradually absorbing water into the solution. This gelling technique was extended to provide ion gels of cellulose/starch and cellulose/chitin composite systems. Furthermore, the preparation of ion gels of hydrocolloid polysaccharides, such as carrageenan, xanthan gum, and guar gum, with BMIMCl was also achieved. The resulting ion gels exhibited specific unique and high performance properties. 

Available Options:
Special Focus Titles
01.Multicultural and Citizenship Awareness through Language: Cross Thematic Practices in Language Pedagogy
02.The Brainstem and Behavior
03.Sustainable Development: The Context of Use of Indigenous Plants for Local Economic Growth
04.Cancer versus Nutraceuticals
05.Fundamentals of Fuel Injection and Emission in Two-Stroke Engines
06.Free to Love: Schema Therapy for Christians
07.Textiles: Advances in Research and Applications
08.Cheese Production, Consumption and Health Benefits
09.Education in Lesotho: Prospects and Challenges
10.Work-Life Balance in the 21st Century: Perspectives, Practices, and Challenges
11.Electrical Measurements: Introduction, Concepts and Applications
12.Potassium Channels in Health and Disease

Nova Science Publishers
© Copyright 2004 - 2018

Preparation of Functional Ion Gels of Polysaccharides with Ionic Liquids pp. 455-466