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Organic Reactions in Low Melting Mixtures based on Carbohydrates and L-Carnitine - A Comparsion

Ilgen, Florian ; König, Burkhard


A new L-carnitine/urea melt was developed and compared to previously reported sugar and sugar alcohol melts using several organic reactions for benchmarking. Physicochemical properties of the new L-carnitine melt, including the melting point and the polarity were determined by differential scanning calorimetry (DSC) and solvatochromatic measurements, respectively. The L-carnitine melt shows a ...


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