Effects of Cyclodextrins as Additives on Surfactant CMC

DOI Web Site 被引用文献1件
  • Bing‐ying Jiang
    a Faculty of Chemistry , Sichuan University , Chengdu , 610064 , P. R. China
  • Juan Du
    a Faculty of Chemistry , Sichuan University , Chengdu , 610064 , P. R. China
  • Si‐qing Cheng
    a Faculty of Chemistry , Sichuan University , Chengdu , 610064 , P. R. China
  • Jie‐wei Pan
    a Faculty of Chemistry , Sichuan University , Chengdu , 610064 , P. R. China
  • Xian‐cheng Zeng
    a Faculty of Chemistry , Sichuan University , Chengdu , 610064 , P. R. China
  • Ying‐jin Liu
    b Department of Chemistry, Faculty of Science , Okayama University , Okayama , Japan
  • Yamamoto Shunzo
    b Department of Chemistry, Faculty of Science , Okayama University , Okayama , Japan
  • Sueishi Yoshimi
    b Department of Chemistry, Faculty of Science , Okayama University , Okayama , Japan

書誌事項

公開日
2003-01-02
DOI
  • 10.1081/dis-120017944
公開者
Informa UK Limited

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説明

Abstract In this paper, the effects of α, β‐cyclodextrins (β‐CD) on the critical micelle concentration (CMC) of CTAB, SDS, and Brij35 were investigated at 25°C using electrical conductivity and visible spectrophotometry. The results indicate that α, β‐CD increase the CMC of the surfactants by the competitive inclusion of surfactant in cyclodextrin. From the experimental data, an empirical formula for CMC* (apparent critical micelle concentration) of these three surfactants was obtained.

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