Krafft temperature and thermodynamic study of interaction of glycine, diglycine, and triglycine with hexadecylpyridinium chloride and hexadecylpyridinium bromide: A conductometric approach
详细信息 查看全文
- 作者：Nisar Ahmad Malika ; nisarchmjmi@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Anwar Alib
- 关键词：Krafft temperature ; Thermodynamic parameters ; Cationic surfactants ; Amino acids ; Conductivity
- 刊名：Journal of Molecular Liquids
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：213
- 期：Complete
- 页码：213-220
- 全文大小：1154 K
文摘
- •
Krafft temperature of hexadecylpyridinium chloride and hexadecylpyridinium bromide.
- •
Glycine, diglycine, and triglycine effects on Krafft temperature.
- •
Effect of amino acids on micellization.
- •
Effect of polar head group, counter-ions, additives, on micellization parameters.