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Out of phase: Ionic liquids (ILs) derived from amino acids exhibit phase separation with a lower critical solution temperature after mixing with water (see picture; upper phase water; lower phase IL). The phase-separation temperature of these mixtures depends on the ion structure and water content, and is lowered by an increase in the hydrophobicity of the ionic liquid. Supporting information for this article is available on the WWW under http: //www. wiley-vch. de/contents/jc₂002/2007/z604402ₛ. html or from the author. Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
Fukumoto et al. (Sat,) studied this question.
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