Synthesis and evaluation of surface and thermodynamic properties of soybean Gums based cationic surfactant | ||||
| Journal of Basic and Environmental Sciences | ||||
| Volume 6, Issue 2, April 2019, Page 112-120 PDF (492.96 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jbes.2019.370600 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Wagdy. I. A. El-Dougdoug; Mohamed. M. Azab; Ibrahim. M. Torky | ||||
| Chemistry Department, Faculty of science, Benha University, Benha, Egypt | ||||
| Abstract | ||||
| Cationic surfactant based on the acid profile of soybean gums is synthesized by the reaction with polyethylene glycol than with chloroacetic acid followed by quaternization reaction with pyridine and the final cationic surfactant were isolated. Soy Gums was extracted by water degumming. The Extraction process was carried out in wadigroup / soya oil plant, and the fatty acid characterization and composition were determined using GasLiquid chromatography. The chemical structures of the synthesized surfactant were confirmed by FTIR and 1HNMR spectroscopic tool. And the surface and thermodynamic properties were determined and the tendency towards adsorption and micellization was concluded. | ||||
| Keywords | ||||
| Soya bean Gums; cationic surfactant; nonionic surfactant; Surface properties; and thermodynamic properties | ||||
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