TEMPERATURE EFFECT ON MICELLIZATION OF NONIONIC SURFACTANT HEXADECYL POLY[OXYETHYLENE(25)] ALCOHOL IN AMINO ACIDS AQUEOUS SOLUTIONS

Authors

  • L.R. Harutyunyan Chair of Ecological Chemistry, YSU, Armenia

DOI:

https://doi.org/10.46991/PYSU:B/2015.49.3.006

Keywords:

nonionic surfactant, amino acids, micellization

Abstract

Influence of amino acids (L-glycine, L-alanine, L-phenylalanine, L-serine, L-aspartic acid, L-lysine and L-leucine) on the critical micelle concentration (cmc) and thermodynamic of micellization of nonionic surfactant hexadecyl poly[oxyethylene(25)] alcohol (C16A25) in aqueous solutions at different temperatures was studied. It was shown that with the increase of amino acids concentration cmc of C16A25 decreased, and with the increase of the temperature cmc of C16A25 increased.

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Published

2015-11-20

Issue

Vol. 49 No. 3 (238) (2015)

Section

Chemistry

License

Copyright (c) 2015 Proceedings of the YSU

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

“TEMPERATURE EFFECT ON MICELLIZATION OF NONIONIC SURFACTANT HEXADECYL POLY[OXYETHYLENE(25)] ALCOHOL IN AMINO ACIDS AQUEOUS SOLUTIONS”. 2015. Proceedings of the YSU B: Chemical and Biological Sciences 49 (3 (238): 6-11. https://doi.org/10.46991/PYSU:B/2015.49.3.006.

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