PON
发表于 2025-3-25 04:41:12
Thermodynamic Properties of Micellar Systemsinterpreted through mathematical models or by comparison with simple reference systems. A review is given of some of the recent studies that have been made in our laboratory on surfactants in water, on the influence of alcohols and electrolytes on micellar systems, on microemulsions and on emulsions.
accessory
发表于 2025-3-25 11:23:09
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无法取消
发表于 2025-3-25 13:39:16
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neologism
发表于 2025-3-25 15:59:59
Lattice Theory for the Association of Amphipolar Molecules in Planar Symmetryis used for the study of the adsorption of the lecithins as surfactants at oil-water interfaces, using the same theory. The adsorption of surfactants at these interfaces depends strongly on the interactions between the various segments and hence on the temperature.
Substitution
发表于 2025-3-25 21:18:24
Three Body Forces and the Properties of Nonionic Micellar Solutionsement with experiments for a suitable choice of the three interaction parameters of the model. The two body interaction has a hard sphere term, an attractive term representing dispersion forces, and a repulsive water induced term which is modelled in terms of polarization effects in an Ising model.
无礼回复
发表于 2025-3-26 02:49:48
The Equilibrium Structure of Micellest this is the first approach that is able to describe equilibrium structures of micelles in some detail. It follows from our treatment that association of the apolar tails of the amphipolar molecules promote a phase separation. The head groups screen the micro phase from the solvent and a repulsive head tail interaction stabilizes the aggregates.
septicemia
发表于 2025-3-26 04:56:24
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byline
发表于 2025-3-26 11:34:47
Fluorescence Quenching in Micellar Solutions by Charged and Neutral Quenchersl diffusional motions. The rate of the quenching by the iodide ion is proved to be reaction controlled. The dynamics of the monovalent iodide ion is discussed in terms of the mean first passage time formalism developed by Almgren.
珐琅
发表于 2025-3-26 16:01:10
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HUMP
发表于 2025-3-26 19:53:26
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