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The shape and size of a micelle are a function of the molecular geometry of its surfactant molecules and solution conditions such as surfactant concentration, temperature, pH, and ionic strength. The process of forming micelles is known as micellisation and forms part of the phase behaviour of many lipids according to their polymorphism. [5]
Ionic micelles are typically very affected by the salt concentration. In ionic micelles the monomers are typically fully ionized, but the high electric field strength at the surface of the micelles will cause adsorption of some proportion of the free counter-ions.
Glucose is a sugar with the molecular formula C 6 H 12 O 6.It is overall the most abundant monosaccharide, [4] a subcategory of carbohydrates.It is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight.
Starch granules of corn. The micellar theory of Carl Nägeli was developed from his detailed study of starch granules in 1858. [2] Amorphous substances such as starch and cellulose were proposed to consist of building blocks, packed in a loosely crystalline array to form what he later termed "micelles".
d -Glucose + 2 [NAD] + + 2 [ADP] + 2 [P] i 2 × Pyruvate 2 × + 2 [NADH] + 2 H + + 2 [ATP] + 2 H 2 O Glycolysis pathway overview The use of symbols in this equation makes it appear unbalanced with respect to oxygen atoms, hydrogen atoms, and charges. Atom balance is maintained by the two phosphate (P i) groups: Each exists in the form of a hydrogen phosphate anion, dissociating to contribute ...
Note 1: Usually the chain-ends are ions, although ions can also be located ionic on the monomer molecules, as in an activated-monomer polymerization. Note 2: The ions may also be present in the form of higher aggregates that usually are less reactive than non-aggregated species. Modified from the earlier definition. [1]
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A monomer is dispersed or emulsified in a solution of surfactant and water, forming relatively large droplets in water. Excess surfactant creates micelles in the water. Small amounts of monomer diffuse through the water to the micelle. A water-soluble initiator is introduced into the water phase where it reacts with monomer in the micelles.