Synthesis, Evaluation of Surface and Thermodynamic Properties of Nonionic Modified Cationic Surfactants based on Soya bean Gums

London Journal of Research in Science: Natural and Formal
Volume | Issue | Compilation
Authored by Ibrahim Torky , NA
Classification: NA
Keywords: Soya bean Gums, cationic & nonionic surfactants, Surface & thermodynamic properties.
Language: English

A nonionic modified cationic surfactants of (C16:0, C18:0, C18:1, C18:2, Mixed saturated, Mixed Unsaturated, and the mixed fatty acids of soybean gums) were esterified with polyethylene glycol (400 and 600) followed by reacting with chloroacetic acid forming halo- diesters. The prepared fatty chloro di-esters were quaternalized with pyridine forming the final cationic surfactants. The chemical structures of the synthesized surfactants were confirmed by FTIR and 1HNMR spectroscopic tools. The evaluation of surface and thermodynamic properties were studied, leading to conclude the potential ability of the synthesized surfactants to be adsorbed in solutions which means the applicability in a wide range industrial fields.

               
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