Table 6.

Boiling points [69].

Composition, Molar Ratio	Boiling Point (K)
Choline chloride/Urea, 1:2	445.6
Choline chloride/Ethylene glycol, 1:2	439.0
Choline chloride/Glycerol, 1:2	515.4
Choline chloride/Malonic acid, 1:2	550.3
Choline chloride/Butanediol, 1:3	471.0
Choline chloride/Trifluoroacetamide, 1:2	408.8
Choline chloride/Lactic acid, 10:13	495.2
Choline chloride/Phenol, 1:2	445.3
Acetylcholine chloride/Urea, 1:2	461.6
Ethylammonium chloride/Urea, 2:3	381.6
Ethylammonium chloride/Acetamide, 2:3	351.8
Ethylammonium chloride/Trifluoroacetamide, 2:3	348.5
N,N-diethylethanolammonium chloride/Ethylene glycol, 1:2	446.5
N,N-diethylethanolammonium chloride/Glycerol, 1:2	522.9
Methyltriphenylphosphonium bromide/Glycerol, 1:2	635.4
Methyltriphenylphosphonium bromide/Ethylene glycol, 1:3	526.7
Methyltriphenylphosphonium bromide/Triethylene glycol, 1:5	608.0
Choline chloride /Glycerol, 1:1	500.9
Choline chloride /Glycerol, 1:3	522.6
N,N-diethylethanolammonium chloride/Trifluoroacetamide, 1:2	416.4
Choline chloride /Ethylene glycol, 1:3	436.7
Choline chloride /Phenol, 1:3	443.8
Choline chloride /Phenol, 1:4	442.9
Choline chloride /Lactic acid, 2:3	497.5
Choline chloride /Lactic acid, 1:2	502.0
Choline chloride /Lactic acid, 2:5	505.2
Choline chloride /Lactic acid, 1:3	507.6
Choline chloride /Lactic acid, 2:7	509.4
Choline chloride /Lactic acid, 1:4	510.9
Choline chloride /Lactic acid, 1:5	513.1
Choline chloride /Lactic acid, 1:8	516.8
Choline chloride /Lactic acid, 1:10	518.2
Choline chloride /Lactic acid, 1:15	520.1
Methyltriphenylphosphonium bromide/Glycerol, 4:7	643.7
Methyltriphenylphosphonium bromide/Ethylene glycol, 1:4	507.3
Choline chloride /Fructose, 5:2	574.9
Choline chloride /Fructose, 2:1	594.5
Choline chloride /Fructose, 3:2	621.9
Choline chloride /Fructose, 1:1	663.0