@techreport{oai:soar-ir.repo.nii.ac.jp:00014451,
 author = {英,  謙二 and 鈴木,  正浩 and 白井,  汪芳 and 福井,  啓朗},
 month = {Mar},
 note = {clo (L-β-3, 7-dimethyloctylasparaginyl-L-phenylalanyl)  (1)  and cyclo (L-β-ethylhexylasparaginyl-L -phenylalanyl)　(2), prepared from L-asparaginyl-L-Phenylalanine methyl ester Aspartame, were specialist gelators for ionic liquids. They could gel up twenty four ionic liquids, including twelve imizazolium salts, three pyridinium salts, a pyrazolidinium salt, a piperidinium salt, and six ammonium salts. The mean minimum gel concentrations (MGCs) necessary to harden ionic liquids at 25 ℃ were determined for all ionic liquids. The gel strength almost increased in proportional to the concentration of added gelator. For example, the strength of transparent gel consisting of 60 g of gelator 1 and 1 L of [C4py]BF4 Was Ca. 1500 g cm^<-2>. The FT-IR spectroscopy indicated that a driving force for gelation was intermolecular hydrogen bonding between amides and the phase transition from gel to sol was brought about by collapse of hydrogen bonding. The formed gels of ionic liquids were very thermally stable; when the gel was prepared at the concentration of 70 g L-1 (gelator/ionic liquid), the phase transition temperature of gel-to-sol was more than 140℃. The ionic conductivities of the gels of ionic liquids were almost similar to those of the neat ionic liquids. When the gels were prepared from ionic liquids by adding propylene carbonate, the ionic conductivities of the gels considerably increased with compared to those of the neat ionic liquids. The gelators also gel up the mixture of ionic liquids and supporting electrolytes., Article, 先進ファイバー工学研究教育拠点研究成果報告書 11: 25-26(2005)},
 title = {15-1-1 : 有機ゲル化剤によるイオン性液体のゲル化とその特徴},
 year = {2005}
}