Molecular motion in supramolecular ionic crystal of Swiss cheese structure
Abstract In most molecular crystals, crystal structure collapses when solvent molecules are removed. We report the crystal of (isobutylammonium+)(dibenzo[18]crown-6)[Ni(dmit)2]−•0.4CH3CN with Swiss cheese–like structure, in which 60% of the CH3CN sites are voids. The motion of isobutylammonium+ adjacent to the void sites maintains the single crystallinity, which occupy an apparently larger volume than in the static state. This study opens up the possibility of developing novel relaxor dielectrics based on molecular motion in the crystal of partially occupied voids.
Authors
- Kiyonori Takahashi (ORCID: https://orcid.org/0000-0001-9862-3596)
- Rui‐Kang Huang (ORCID: https://orcid.org/0000-0002-6122-2075)
- Shin‐ichiro Noro (ORCID: https://orcid.org/0000-0003-4757-4741)
- Chen Xue (ORCID: https://orcid.org/0000-0002-0462-9637)
- Takayoshi Nakamura (ORCID: https://orcid.org/0000-0002-6968-2893)
- Kazuya Kanamaru
- Jia-bing Wu (ORCID: https://orcid.org/0000-0003-3374-3348)
Institutions
- Hiroshima University (JP)
- Hokkaido University (JP)
Publication Details
- Journal
- Chemistry Letters
- Published
- 2024-11-01
- DOI
- https://doi.org/10.1093/chemle/upae206
- Primary Topic
- Food Chemistry and Fat Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Ministry of Education, Culture, Sports, Science and Technology