These authors contributed equally to this work.
Metal–Organic Frameworks from Edible Natural Products†
Article first published online: 16 AUG 2010
Copyright © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Angewandte Chemie International Edition
Volume 49, Issue 46, pages 8630–8634, November 8, 2010
How to Cite
Smaldone, R. A., Forgan, R. S., Furukawa, H., Gassensmith, J. J., Slawin, A. M. Z., Yaghi, O. M. and Stoddart, J. F. (2010), Metal–Organic Frameworks from Edible Natural Products. Angew. Chem. Int. Ed., 49: 8630–8634. doi: 10.1002/anie.201002343
The research reported herein is based upon work supported under the auspices of an international collaboration supported in the US by the National Science Foundation under grant CHE-0924620 and in the UK by the Engineering and Physical Research Council under grant EP/H003517/1. The authors would like to thank Prof. Michael O′Keeffe, Arizona State University, for valuable insight and discussions.
- Issue published online: 3 NOV 2010
- Article first published online: 16 AUG 2010
- Manuscript Received: 20 APR 2010
- National Science Foundation. Grant Number: CHE-0924620
- Engineering and Physical Research Council. Grant Number: EP/H003517/1
- alkali metals;
- metal–organic frameworks;
- X-ray diffraction
Let them eat MOFs: Take a spoonful of sugar (γ-cyclodextrin to be precise), a pinch of salt (most alkali metal salts will suffice), and a swig of alcohol (Everclear fits the bill), and you have a robust, renewable, nanoporous (Langmuir surface area 1320 m2 g−1) metal–organic framework for breakfast (CD-MOF-1; see picture, C gray, O red, K purple; yellow sphere: pore).