Due to the insolubility of the zwitterionic L-asparagine and L-alanine in ethanol, the amino acids were added in the form of an aqueous solution. After evaporation of the solvents and drying of the residue, quinine-derived QASs with either L-asparaginate or L-alaninate anion were obtained (Table ). In contrast to 1Br-4Br, the obtained QASs with the amino acid anion were characterized by a glassy state at room temperature.