SOLUTION PROPERTIES OF OCTYL-BETA-D-GLUCOSIDE .2. THERMODYNAMICS OF MICELLE FORMATION

被引：40

作者：

ANTONELLI, ML

BONICELLI, MG

CECCARONI, G

LAMESA, C

SESTA, B

机构：

[1] UNIV ROMA LA SAPIENZA,DEPT CHEM,P ALDO MORO 5,I-00185 ROME,ITALY

[2] UNIV ROMA LA SAPIENZA,ICMMPM,I-00185 ROME,ITALY

[3] UNIV ROMA TOR VERGATA,DIPARTIMENTO SCI & TECNOL CHIM,ROME,ITALY

来源：

COLLOID AND POLYMER SCIENCE | 1994年 / 272卷 / 06期

关键词：

OCTYL GLUCOSIDE; MICELLIZATION; THERMODYNAMICS; ACTIVITY COEFFICIENTS; VOLUMETRIC PROPERTIES; EXPANSIBILITIES; CALORIMETRY; HEAT CAPACITIES;

D O I：

10.1007/BF00659284

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Solution properties of octyl-beta-D-glucoside have been examined in a wide temperature and concentration range, by means of freezing point depression, volumetric and calorimetric methods. Partial molal quantities and the variations consequent to micellization have been evaluated and discussed. Strong support to the hypothesis of a growth of the micellar aggregates was inferred from heat capacity findings.

引用

页码：704 / 711

页数：8

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