Investigation of interactions between some anionic dyes and cationic surfactants by conductometric method

2007 ◽  
Vol 251 (1) ◽  
pp. 1-7 ◽  
Author(s):  
Sibel Tunç ◽  
Osman Duman
Keyword(s):  
Cationic Surfactants ◽  
Anionic Dyes ◽  
Conductometric Method

Interaction of anionic dyes and cationic surfactants with ionic liquid character

2008 ◽  
Vol 322 (1) ◽  
pp. 274-280 ◽  
Author(s):  
A. Safavi ◽  
H. Abdollahi ◽  
N. Maleki ◽  
S. Zeinali
Keyword(s):  
Ionic Liquid ◽  
Cationic Surfactants ◽  
Anionic Dyes

Experimental and Computational Study of Ecofriendly Synthesize d Imine Cationic Surfactants as Corrosion Inhibitors for Carbon Steel in 1 M HCl

2020 ◽  
Vol 57 (1) ◽  
pp. 45-56 ◽  
Author(s):  
Eman A. Ghiaty ◽  
Dalia E. Mohamed ◽  
Emad A. Badr ◽  
Elshafie A. M. Gad ◽  
Elsayed A. Soliman ◽  
...  
Keyword(s):  
Carbon Steel ◽  
Cationic Surfactants ◽  
Corrosion Inhibitors ◽  
Computational Study

Micellization Behaviour of Cationic Surfactants in the Presence of Food Additives: Conductance and Spectroscopic Investigations

2020 ◽  
Vol 10 ◽  
Author(s):  
Sonika Arti ◽  
Neha Aggarwal
Keyword(s):  
Glutamic Acid ◽  
Cationic Surfactants ◽  
Hydrophobic Interactions ◽  
Food Additives ◽  
Specific Conductance ◽  
Food Additive ◽  
Nmr Studies ◽  
Degree Of Ionization ◽  
Increase With Increase ◽  
Micellization Process

Aim: The micellization behavior of cationic surfactants have been studied in the presence of food additives. Objectives: Micellization behaviour of cationic surfactants, cetyltrimethylammonium bromide (CTAB) and tetradecyltrimethylammonium bromide (TTAB) has been studied in water and in various concentrations of salts (food additives) L-glutamic acid, sodium propionate, sodium citrate tribasic dihydrate and disodium tartrate dihydrate at (298.15, 308.15 and 318.15) K. Methods: Two methods used in the present study are specific conductance measurements and spectroscopy (NMR) studies. Results: From the specific conductance(κ), various parameters such as critical micelle concentration (CMC), degree of ionization of micelle (α), standard Gibbs free energy (ΔGom), enthalpy (ΔHom), and entropy (ΔSom) of micellization have also been calculated. Thermodynamic parameters related to the micellization process were also analyzed through NMR studies. Conclusion: The CMC values are influenced by the presence of food additive. The magnitude of CMC values increase with increase in concentration of food additive. In all the cases, enthalpy of micellization, ∆Hom values are found to be negative whereas entropy of micellization, ∆S om values are positive which indicate that hydrophobic interactions play a major role in the micellization process. Also, NMR studies reveal that tartrate and citrate are more hydrated than glutamic acid and propionate, resulting in more downfield shift.

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