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The shape of a micelle is directly dependent on the packing parameter of the surfactant. Surfactants with a packing parameter of N S {\displaystyle N_{\text{S}}} ≤ 1/3 appear to have a cone-like shape which will pack together to form spherical micelles when in an aqueous environment (top in figure).
The formation of micelles can be understood using thermodynamics: Micelles can form spontaneously because of a balance between entropy and enthalpy. In water, the hydrophobic effect is the driving force for micelle formation, despite the fact that assembling surfactant molecules is unfavorable in terms of both enthalpy and entropy of the system ...
In colloidal and surface chemistry, the critical micelle concentration (CMC) is defined as the concentration of surfactants above which micelles form and all additional surfactants added to the system will form micelles. [1] The CMC is an important characteristic of a surfactant.
In 1976, the fundamental theory for understanding the mechanism of micelle formation was developed by Tanford's free energy model. [18] Apart from integrating all relevant physicochemical elements and explaining the growth of micells, he provided a comprehensive reasoning of why micelles are finite in terms of opposing interactional forces. [19 ...
CM is the concentration of the micelle in the mobile phase (total surfactant concentration - critical micelle concentration) A plot of 1/k¢ verses CM gives a straight line in which KSW can be calculated from the intercept and KMW can be obtained from the ratio of the slope to the intercept. Finally, KSM can be obtained from the ratio of the ...
Formation and examples of membraneless organelles. In biochemistry, biomolecular condensates are a class of membrane-less organelles and organelle subdomains, which carry out specialized functions within the cell. Unlike many organelles, biomolecular condensate composition is not controlled by a bounding membrane.
Courtesy of Noah Fecks / Panera Bread. The soup cups' designs are an homage to elements of Panera's soups: tomatoes, broccoli cheddar, and the chain's popular bread bowls.
In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.