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

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

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.

DOI: 10.46991/PYSUB.2015.49.3.006 Chemical and Biological Sciences 49 (3 (238) 6-11

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Keywords

nonionic surfactant, amino acids, micellization

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