New Herbicidal Ionic Liquids

  • ChemPubSoc Europe Logo
  • Author: Ruben Ragg
  • Published Date: 30 July 2016
  • Source / Publisher: Chemistry – A European Journal/Wiley-VCH
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim
thumbnail image: New Herbicidal Ionic Liquids

Related Societies

The rapidly growing human population has led to inevitable consequences: more food has been consumed than produced in the past decade, the origin of the so-called "global food crisis". To solve this crisis, food production needs to be significantly enhanced, and more sustainable and efficient crop protection strategies need to be applied.


Herbicides play an important role in controlling and inhibiting the growth of unwanted plants. In 2011, herbicidal ionic liquids (HILs, organic salts with a melting point below 100 °C) have been identified, which show several beneficial properties compared to commercial herbicides: limited volatility, reduced dose per hectare, and specific physicochemical properties (for example, increased hydrophobicity, which enhances adherence to the plant).


Juliusz Pernak, Poznan University of Technology, Poland, and colleagues synthesized several new herbicidal ionic liquids based on amino acid derivatives of natural origin (betaine and carnitine) as cations. Commercial herbicides such as 2,4-dichlorophenoxyacetic acid (2,4-D), 2-methyl-4-chlorophenoxyacetic acid (MCPA), methylchlorophenoxypropionic acid (MCPP), and 3,6-dichloro-2-methoxybenzoic acid (Dicamba) were used as anions. The new HILs show a low general toxicity combined with an enhanced herbicidal efficacy compared to commercial herbicides.


 

Article Views: 1699

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

Bookmark and Share

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission. more


CONNECT:

ChemistryViews.org on Facebook

ChemistryViews.org on Twitter ChemistryViews.org on YouTube ChemistryViews.org on LinkedIn Sign up for our free newsletter


A product of ChemPubSoc Europe (16 European Chemical Societies)and Wiley-VCH