Abstract
AbstractAspartic acid and lysine can promote SDS micellization. The critical micellar concentration of SDS decreases with amino acid concentration, but first does and then increases with temperature. In SDS micellization, the change of standard Gibbs free energy is negative in SDS/H2O system with or without amino acid. With the increase of amino acid concentration, the changes of mole standard Gibbs free energy and enthalpy decrease, but the change of the system's entropy increases. The effect of lysine is more than that of aspartic acid on the thermodynamic functions.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
