Critical Micelle Concentration of Sucrose Monostearate 


Vol. 18,  No. 5, pp. 354-357, Oct.  1974


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  Abstract

모노스테아르산설탕의 critical micelle concentration(CMC)를 20℃와 40℃사이의 여러 온도에서 측정하였고 이어서 디에스테르가 첨가 되었을 때의 CMC를 측정하였다. 디에스테르가 포함된 모노에스테르의 용액에서는 용액의 표면장력이 약 40dyne cm-1가 될 때 표면장력 대 농도 곡선이 불연속을 나타내는데 이것은 모노에스테르와 디에스테르와의 회합체가 이 영역에서 표면배열을 갑자기 바꾸기 때문이라고 생각된다. The critical micelle concentration(CMC) of sucrose monostearate is determined between 20 and 40℃, and the effect caused by the addition of sucrose distearate on the CMC is also studied. It is found that, when both of monoester and diester are dissolved, the curve of surface tension of the solution versus the concentration shows a discontinuity at about 40 dyne cm-1 of the surface tension. The discontinuity is interpreted as the associate formed between monoester and diester changes its surface orientation at this region.

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  Cite this article

[IEEE Style]

J. S. Noh, K. S. Lee, S. H. Chang, W. Ahn, "Critical Micelle Concentration of Sucrose Monostearate," Journal of the Korean Chemical Society, vol. 18, no. 5, pp. 354-357, 1974. DOI: .

[ACM Style]

Jang Sook Noh, Kwang Soon Lee, Sae Hee Chang, and Woon-Sun Ahn. 1974. Critical Micelle Concentration of Sucrose Monostearate. Journal of the Korean Chemical Society, 18, 5, (1974), 354-357. DOI: .

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ISSN(Print) 1017-2548
ISSN(Online) 2234-8530