Vibrational spectroscopy and dynamics of azide ion in ionic liquid and dimethyl sulfoxide water mixtures
Gerald M Sando1, Kevin Dahl, Jeffrey C Owrutsky
1U.S. Naval Research Laboratory, Washington, District of Columbia 20375-5342, USA.
Abstract:
Steady-state and time-resolved infrared spectroscopy of the azide (N(3)-) anion has been used to characterize aqueous mixtures both with the ionic liquid (IL) 1-butyl-3-methylimidazolium tetrafluoroborate ([BMIM][BF(4)]) and with dimethyl sulfoxide (DMSO). In the DMSO-water mixtures, two anion vibrational bands are observed for low water mole fractions (0 > X(w) > 0.25), which indicates a heterogeneous ion solvation environment. The band at 2000 cm(-1) observed for neat DMSO does not shift but decreases in amplitude as the amount of water is increased. Another band appears at slightly higher frequency at low X(w) (=0.05). As the amount of water is increased, this band shifts to higher frequency and becomes stronger and is attributed to azide with an increasing degree of hydration. At intermediate and high X(w), a single band is observed that shifts almost linearly with water mole fraction toward the bulk water value. The heterogeneity is evident from the infrared pump-probe studies in which the decay times depend on probe frequency at low mole fraction. For the azide spectra in IL-water mixtures, a single azide band is observed for each mole fraction mixture. The azide band shifts almost linearly with mole fraction, indicating nearly ideal mixing behavior. As with the DMSO-water mixtures, the time-resolved IR decay times are probe-frequency-dependent at low mole fraction, again indicating heterogeneous solvation. In both the DMSO and IL mixtures with water, the relaxation times are slower than would be expected from ideal mixing, suggesting that vibrational relaxation of azide is more sensitive than its vibrational frequency to the solvent structure. The results are discussed in terms of preferential solvation and the degree to which the azide shift and vibrational relaxation depend on the degree of water association in the mixtures.
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