“On-seawater” accelerated aquacatalysis by edible fatty acids: harnessing the remarkable salting-out effect
We report here a sustainable aquacatalytic system utilizing an edible medium-chain fatty acid as a Brønsted acid catalyst, enabling carbonyl allylation under “on-seawater” conditions exploiting the remarkable salting-out effect.
Authors
- Se-Woon Hong (ORCID: https://orcid.org/0000-0002-9647-5523)
- G. Lee (ORCID: https://orcid.org/0000-0001-7965-5576)
- Yongseok Kwon (ORCID: https://orcid.org/0000-0001-7812-9638)
- Yujin Lim (ORCID: https://orcid.org/0000-0002-3076-8040)
- S.B. Kim (ORCID: https://orcid.org/0000-0003-4651-2848)
- Han Yong Bae (ORCID: https://orcid.org/0000-0002-7559-7919)
- Sangkyu Lee (ORCID: https://orcid.org/0000-0001-5343-701X)
- Dong Hyeon Kim (ORCID: https://orcid.org/0000-0003-0756-8419)
Institutions
- Sungkyunkwan University (KR)
Publication Details
- Journal
- Green Chemistry
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d5gc01441g
- Citations
- 2
- Primary Topic
- Enzyme Catalysis and Immobilization
- Type
- article
- Field-Weighted Citation Impact
- 1.61
Funders
- Ministry of Education
- Ministry of Science, ICT and Future Planning