We will present and discuss the work our team has been doing in this field in the last years. This work is intended to fill this gap by proposing and validating a general and simple molecular model with the soft-SAFT equation of state  giving physical insight into the development of the model and the accuracy of the parameters for predictive purposes. This is accomplished by including different calculations of thermophysical properties of ionic liquid families with two different cations imidazolium and pyridinium and several anions BF4 , PF6 , Tf2N , MeSO4 , etc.
In all cases , simple but reliable molecular models are presented based on structural information and , also , in results obtained from molecular simulations and ab-initio calculations. As a first step the molecular parameters are fitted to single-phase equilibrium data and used in a transferable manner to predict other properties , such as high pressure density data , enthalpy of vaporization , critical points , interfacial tensions  and second order thermodynamic derivative properties.
Correlations with the molecular weight are identified. Some derivative properties heat capacity , isothermal compressibility , etc. The second step involves the assessment of the predictive ability to reproduce the solubility of several pollutant gases CO2 , SO2 , NH3 , H2S in those ILs , as compared to experimental data . In most of the cases , excellent agreement is found using a single temperature-independent binary parameter.
Ionic Liquids for Better Separation Processes | Angus & Robertson
The transferability of the binary parameters is also assessed. An estimation of the energetic properties is given in order to determine the effect of enthalpic and entropic effects on the solution. Finally , aqueous mixtures of ionic liquids and their mutual solubilities liquid-liquid equilibrium are reproduced with this approach .
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References F. Blas , L. F Vega , Mol.
Green Separation Processes with Ionic Liquids
A new approach to flavoured espresso capsules has been developed by CFER. The capsules had specific ingredients dispersed in the grounded coffee, only in one single capsule, able to form a distinctly coloured and flavoured foam above the coffee when in contact with hot water. The flavour was designed to be harmoniously paired with the type of coffee. Final deliverable : a new type of coffee capsule with the ability of separating into flavoured foam and quality espresso. Laboratories : professional kitchen laboratory, professional food chemistry laboratory. This product, that will be synergistically produced with food grade plant extracts, is free from chemically harsh components, antibiotics or alcohol, while evidencing one of the most long lasting oral protections in the market against plaque.
Final deliverable : an innovative mouthwash to be used on a daily basis after teeth washing.exllegamhalti.ml
Ionic Liquids in Separation Technology
Laboratories : professional life sciences, professional food chemistry laboratory, professional computer laboratory. CFER has developed an innovative fruit drink with revitalizing, anti-fatigue and pro-immune characteristics. The juice, made from natural fruit and available in four different flavours, is a nourishing drink that displays the immediate capacity of restoring the levels of energy and hydration.
The product has no added sugars or colourants. Final deliverable : an unique natural water with innovative oral care characteristics. Used techniques : kitchen-lab, pH determination, color determination, turbidimeter, nutritional content, determination of vitaminic and mineral content of the food sample, microbiological stability; hedonic sensorial pannels and focus groups, spectrophotometry, high-pressure liquid chromatography HPLC , fourier transformed infrared spectroscopy FTIR , fractional distillation, dynamic light scattering DLS , surface tension meter, toxicity levels assessment with the use of human healthy cells, determination of antioxidant and anti-inflammatory potential of food and drinks, super computer experiments.
The company currently holds the industrial secret for the production of this innovative wine. Final deliverable : one of the most antioxidant wines in the world, with increased absorption of antioxidants in the human gut. Laboratories : professional kitchen laboratory, professional food chemistry laboratory, professional life sciences laboratories. Laboratories : Professional kitchen laboratory, professional chemistry laboratory. CFER has developed an extensive range of innovative savoury and sweet sauces together with an international food company.
The scientists have preferred the use of technological hydrocolloids and emulsifiers for the development of the sauces, which allowed the obtainment of rather unnusual sensorial characteristics, such as an extremely interesting texture and flavour profile. The sauces displayed a low calorie count and were packed in innovative containers.
Besides possessing an extremely interesting sensorial profile, the product has functional characteristics such as absence of gluten, no added sugars, no fat, and is an extremely rich source of fiber. The product has demonstrated shelf-life stability. Final deliverable : a zero grain dough with application in the bakery, confectionery and frozen foods industry.
Laboratories : Professional kitchen laboratories, professional food chemistry laboratory. The application of this system enabled the increase in shelf-life of the perishable sliced charcuterie and the decrease in the thickness of the plastic container, which allows for more sustainable packaging. Final deliverable : a natural and edible formula for increased protection of sliced charcuterie. Laboratories : professional kitchen laboratory, professional food chemistry laboratory, professional life sciences laboratory.
Date February 21, Categories Innovation. Trends in sustainable extraction and purification techniques — Ionic liquids from a clinical and pharmacological point of view. What are ionic liquids?
Ionic liquids in clinical and pharmacological fields Aqueous biphasic systems ABS are, in general, two aqueous solutions of structurally different compounds separated into two coexisting phases where, above a given concentration, one of the phases will be enriched in one of the solutes and other in the second one. Obtain your free of charge workplan by clicking here. Joao Calixto. Author: Joao Calixto MSc in Biochemistry with interest in the clinical field, having worked with ionic liquids for diagnosis purposes.
Intellectual property : industrial secret. Functional wine. Intellectual property : patent. Propriedade intelectual — segredo industrial.
Elixir oral com extratos de plantas de grau alimentar. Propriedade intelectual — patente. Bebida revitalizante de fruta. Deliverable final — uma bebida natural e revitalizante feita de fruta.
Charcutaria protegida. Vinho antioxidante. Molhos inovadores. Deliverable final — uma gama inovadora de molhos doces e salgados. Massa alimentar sem cereais. Contact us.