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Effect of Ionic Liquid Properties on the Enzyme Stabilization Under Microwave Radiation

H 2 O. H 2 O. Enzyme particle. Enzyme particle. Bulk solvent. Bulk solvent. Effect of Ionic Liquid Properties on the Enzyme Stabilization Under Microwave Radiation. Hua Zhao, Chemistry Program, Savannah State University, Savannah, GA 31404.

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Effect of Ionic Liquid Properties on the Enzyme Stabilization Under Microwave Radiation

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  1. H2O H2O Enzyme particle Enzyme particle Bulk solvent Bulk solvent Effect of Ionic Liquid Properties on the Enzyme Stabilization Under Microwave Radiation Hua Zhao, Chemistry Program, Savannah State University, Savannah, GA 31404 Illustrations of water-induced microwave superheating: (a) the free or immobilized enzyme particle is surrounded by a layer of water molecules while the bulk hydrophobic solvent is dried; (b) the enzyme particle is surrounded by a layer of water molecules while the bulk hydrophobic solvent contains a small amount of dispersed water. (a) (b) We recently synthesized new acetate-based ionic liquids carrying a long alkyloxyalkyl chain in their cations, and found that these ether-functionalized solvents are lipase-compatible and can dissolve a variety of compounds that are not quite soluble in conventional organic solvents. These compounds include D-glucose, cellulose , ascorbic acid, betulinic acid , and amino acids. These ionic liquids hold promising applications in the biotransformation of these compounds.

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