Published October 2004 | Version v1
Journal article

Synthesis, characterization and thermal properties of new aromatic quaternary ammonium bromides: precursors for ionic liquids and complexation studies

  • 1. Department of Chemistry, University of Jyvaeskylae, P.O. Box 35, 40014 Jyvaeskylae (Finland)

Description

Series of new aromatic R2R'2N+Br- (R=benzyl, 4-methylbenzyl, 2-phenylethyl, 3-phenylpropyl; R'=ethyl, methyl, isopropyl) or RR'2NH+Br--type (R=benzyl, R'=isopropyl) quaternary ammonium bromides were prepared by using novel synthetic route in which a formamide (N,N-diethylformamide, N,N-dimethylformamide, N,N-diisopropylformamide) is treated with aralkyl halide in presence of a weak base. The compounds were characterized by 1H-NMR and 13C-NMR spectroscopy and mass spectrometry. Structures of the crystalline compounds were determined by X-ray single crystal diffraction, and in addition the powder diffraction method was used to study the structural similarities between the single crystal and microcrystalline bulk material. Three of the compounds crystallized in monoclinic, two in orthorhombic and one in triclinic crystal system, showing ion pairs, which are interconnected by weak hydrogen bonds and weak π-π interactions between the phenyl rings. Three of the compounds appeared as viscous oil or waxes. Finally, TG/DTA and DSC methods were used to analyze thermal properties of the prepared compounds. The lowest melting points were obtained for diethyldi-(2-phenylethyl)ammonium bromide (122.2oC) and for diethyldi-(3-phenylpropyl)-ammonium bromide (109.1oC). In general, decomposition of the compounds started at 170-190oC without identifiable cleavages, thus liquid ranges of 30-70oC were observed for some of the compounds

Additional details

Identifiers

DOI
10.1016/j.jssc.2004.06.046;
PII
S0022-4596(04)00354-8;

Publishing Information

Journal Title
Journal of Solid State Chemistry
Journal Volume
177
Journal Issue
10
Journal Page Range
p. 3757-3767
ISSN
0022-4596
CODEN
JSSCBI

Optional Information

Copyright
Copyright (c) 2004 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved.