Extraction of Some Bioactive Phytochemical Constituents from Flaxseed (Linum usitatissimum L.) Oil by Gas Chromatography-mass Spectrometry (GC-MS) and Atomic Absorption Method | Chapter 10 | Recent Developments in Chemistry and Biochemistry Research Vol. 5

 

The present study aimed to determine the extraction of some bioactive phytochemical constituents from flaxseed by Gas Chromatography-mass Spectrometry (GC-MS) and Atomic Absorption method. Flaxseed (Linum usitatissimum L.) is an important source of oil. The dried seed of flaxseed 100 g, produced 38% of oil extracted by n-hexane, the physiochemical properties of flaxseed such as acid value (0.71 mg KOH/g) as oleic acid, peroxide value (2.69 meq O2/kg), saponification value (186.50 mg KOH/g oil), and iodine value (96.67 g/100 g), density (0.91 g/cm3), refractive index (1.39 and at 28°C), viscosity (CST) (68.33). Flaxseed oil is the richest plant source of oleic, linoleic (omega-6), and linolenic (omega-3) polyunsaturated fatty acids (PUFA), which are essential for humans. Gas Chromatography-Mass Spectrometry (GC-MS) was used to identify bioactive phytochemical constituents in flaxseed. 26 compounds were identified, the major compounds were 9-Octadecenoic acid (Z), (Oleic acid) (43.72) act as antioxidants, anti-cancer, Hexadecanoic acid, (Palmitic acid) (17.36) act as anti-oxidant, decrease blood cholesterol, anti-inflammatory, 9,12,15-Octadecatrienoic acid, (Z,Z,Z) fatty acids:\(\alpha\)-Linolenic acid, an omega-3 (n-3) fatty acid \(\gamma\)-Linolenic acid, an omega-6 (n-6) fatty acid (15.72); Octadecanoic acid Methyl stearate (13.13) used as a food additive, soaps, cosmetics, detergents lubricants, softening and release agents;13-Docosenoic acid, methyl ester, (Z)-(1.31); and cis-11-Eicosenoic acid, methyl ester (0.96) act as antibacterial, antitumor, antifungal, and cytotoxic agents. Atomic absorption is used to identify mineral content. It contains Calcium 1180ppm, Copper 4.1ppm, Ferric 15.7ppm, Zinc 34.58ppm. It is concluded that Flaxseed (Linum usitatissimum L.) is beneficial in the chemical composition used as food oil and contains bioactive compounds with antimicrobial, antiradical, antioxidant, and anticancer properties.

 

Author(s) Details

Rasha Khalid Abbas
Department of Biochemistry, Faculty of Applied and Industrial Science, University of Bahri, Sudan and Department of Chemistry, Faculty of Science and Arts in Mukhwa, University of Albaha, 65931, Saudi Arabia.

 

Please see the book here:- https://doi.org/10.9734/bpi/rdcbr/v5/1208

Physicochemical Fruit-harvest Indicators for Haden, Kent, Palmer, and Keitt Mango (Mangifera indica L.) Varieties Cultivated in Ghana for Export and Local Markets | Chapter 9 | Current Research Progress in Agricultural Sciences Vol. 5

Background: Most mango (Mangifera indica L.) varieties grown in Ghana for export include Haden, Kent, Palmer, and Keitt; all of Florida origin and have different post-harvest characteristics. The issue of few exportable mango fruits in Ghana can be attributed to inappropriate post-harvest handling and the inability of farmers to determine the appropriate time of fruit maturity; all of which are significant contributors to poor-quality fruit.

Purpose: Field and laboratory studies were conducted at Prudent Export and Import Company Ltd Mango Plantation and at the Bio-chemistry Laboratory of Food Research Institute, Legon, Accra, Ghana, respectively. For field studies, fruit ages (early, mid, and late harvest stages) of Haden, Kent, Palmer, and Keitt mango varieties were determined through ‘age-control’ and established for physiological (early harvest) and eat-ripeness stages (mid and late harvests). This was followed by laboratory studies to determine the physicochemical properties at these physiological and eat-ripeness stages that could be used as simple harvest indicators for export and local markets.

Research Methods: Randomized Complete Block Design and Completely Randomized Design with four replications in each case were used for field and laboratory studies respectively. For each of the four varieties, five mango trees were sampled at random in each of the four replications of Prudent Export and Import Company Ltd Mango Plantation in the Greater Accra region of Ghana, to accomplish the purpose of the study.

Findings: Established harvest stages (ages) at physiological maturity/early harvest, mid-harvest, and late harvest for Haden were 112, 119, and 126 days from fruit-set, respectively; for Kent 126, 133, and 140 days from fruit-set, respectively; for Palmer 133, 140, and 147 days from fruit-set, respectively; and for Keitt 140, 147, and 154 days from fruit-set, respectively. Established TA (% citric acid), Ascorbic acid (mg.100g^-1),  TSS (^oBrix), pH, Moisture (%), DM (%), Fibre (%), and TSS/Acidity ratio readings at physiological maturity for Haden were 1.071, 24.90, 8.94, 3.250, 83.55, 16.45, 0.017, and 8.3473 respectively; for Kent 0.807, 8.50, 6.88, 3.499, 82.28, 17.72, 0.016, and  8.5254 respectively; for Palmer 0.940, 35.50, 7.25, 3.328, 83.89, 16.11, 0.017, and 7.7128 respectively; and for Keitt 1.004, 23.80, 6.56, 3.349, 84.26, 15.74, 0.026, and 6.2835 respectively. Established TA (% citric acid), Ascorbic acid (mg.100g^-1), TSS (^oBrix), pH, Moisture (%), DM (%), Fibre (%), and TSS/Acidity ratio readings at eat-ripe maturity for Haden were 0.14, 8.05, 18.50, 5.11, 80.85, 19.15, 0.065, and 132.140 respectively; for Kent 0.12, 3.32, 17.50, 4.08, 80.94, 19.06, 0.062, and 145.830 respectively; for Palmer 0.31, 5.52, 19.10, 5.00, 80.25, 19.75, 0.066, and 61.610 respectively; and for Keitt 0.10, 3.66, 17.00, 5.80, 81.95, 18.05, 0.094, and  170.00 respectively. Pulp colour (turning yellow) was nearly the same for the different varieties at physiological maturity but varied when ripe, with uniform consistent texture at both stages. TA, Ascorbic Acid, TSS, pH, Moisture, DM, Fibre, Pulp/flesh Colour, Pulp Consistency, and TSS/Acidity ratio have all been established as physicochemical indices that could be used as harvest indicators at both physiological and eat-ripe stages for Haden, Kent, Palmer, and Keitt mango varieties cultivated in Ghana for export and local markets.

Limitations: No limitations to report.

Originality/Value: Fruit should be harvested after full maturity in order to develop the most adequate organoleptic quality and the longest post-harvest life, and before full ripeness but should never be over-ripe or immature for any purpose unless otherwise.

 

Author (s) Details

 

Moomin Abu
Department of Horticulture, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Nyankpala, Northern Region, Ghana.

 

Lawrence Dzarkwei Abbey
Council for Scientific and Industrial Research, Food Research Institute, Okplonglo, Accra, Ghana.

 

Nelson Kobla Amey
Council for Scientific and Industrial Research, Food Research Institute, Okplonglo, Accra, Ghana.

 

Please see the book here:- https://doi.org/10.9734/bpi/crpas/v5/2635 

Yttrium-Doped γ-Glycine Crystals for Enhanced Nonlinear Optical Applications | Chapter 1 | Chemical and Materials Sciences: Research Findings Vol. 1

The slow evaporation method was used to create the γ-glycine nonlinear optical (NLO) crystal at room temperature. The growing crystal belongs to the non-centrosymmetric space group P₃₁ and has a hexagonal symmetric γ-polymorphic structure. According to the ICP-OES data, yttrium made up 0.025% of the 0.05% of the additional dopant. Linear optical transmittance studies were used to assess the impact of additives on the glycine crystal's optical transparency. The crystal's maximum linear optical transmittance was found to be 85%. The material's thermal stability and possible polymorphic phase transitions were investigated using differential scanning calorimetry (DSC). The melting point of the grown crystal was observed at 256.8°C. It was discovered that the synthesized crystal's second harmonic generation (SHG) efficiency was 3.5 times greater than the regular KDP crystals.

 

Author (s) Details

M. Aynul Rifaya
Department of Chemical Engineering, Erode Sengunthar Engineering College, Erode- 638057, Tamil Nadu, India.

 

G. Myvizhi
Department of Chemistry (PG), Vellalar College for Women, Erode - 638012, Tamil Nadu, India.

 

S. Malathi
Department of Chemistry (PG), Vellalar College for Women, Erode - 638012, Tamil Nadu, India.

 

V. Vijayalakshmi
Crystal Growth Laboratory, Erode Sengunthar Engineering College, Erode - 638057, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/cmsrf/v1/3847

Biological Bioactivities, Physicochemical Properties, Atomic Absorption and Antibacterial Activity of Rosemary (Rosmarinus officinalis L.) Aromatic Plant in Al- Baha Area | Chapter 9 | Recent Developments in Chemistry and Biochemistry Research Vol. 2

Rosemary (Rosmarinus officinalis L.) is aromatic plant a widely used in traditional and folk medicine, Gas Chromatography-Mass Spectrometry (GC-MS) used to identify the bioactive phytochemical constituents, 42 compounds identified in this study, 16 are the major compounds. In this study also were evaluating the physicochemical properties of Rosemary such as peroxide value (2.35 meq O2/kg, acid value as oleic acid (1.122 mg KOH/g), iodine value 85 mg / 100 mg, saponification value of 220 mg KOH / g of Fat, pH (5.7), refractive index (1.39 and at 28°C), viscosity (CST) (68.33), specific gravity, 1.489 and density (0.92 g/cm3). Atomic absorption was used to identify minerals content in rosemary, contains Copper 11.4 ppm, Ferric 250 ppm, Zinc 12.85 ppm.The effect of Rosemary oil in four different pathogenic bacteria Bacillus cereus, Pseudomonas aeruginosa, Escherichia coli, and Salmonella typhimurium, were examined using Mueller Hinton Agar and measuring inhibition zone (diameter mm), were found that, there were a significant different of Rosemary oil against bacteria.

Author(s) Details:

Rasha Khalid Abbas,
Department of Chemistry, Faculty of Science and Arts in Mukhwa, Al-Baha University, 65931, Saudi Arabia and Department of Biochemistry, Faculty of Applied and Industrial Science Bahri University, Sudan.

Please see the link here: https://stm.bookpi.org/RDCBR-V2/article/view/14255

Ultrasonic-assisted Extraction of Bioactive Chlorogenic Acid from Heilong48 Soybean Variety: Parametric Optimization and Evaluation of Physicochemical and Bioactive Properties | Chapter 3 | Current Perspectives in Agriculture and Food Science Vol. 6

 This study aims to determine the physicochemical and bioactive features of the heilong48 soybean (HS) sort and improve fast-assisted origin parameters for chlorogenic acid extraction. Soybean is a big source of plant protein and lubricate. Soybean breeding has enhanced from advances in functional genomics. In particular, the release of soybean citation genomes has advanced our understanding of soybean agreement to soil nutrient inadequacies, the molecular means of symbiotic nitrogen (N) fixation, natural and abiotic stress tolerance, and the duties of flowering be present at regional acclimatization, plant architecture, and source yield and quality. Despite being a well bioactive chemical, chlorogenic acid (CA), specifically that found in soybeans, has accumulate very little attention in research settings all along the past few decades. An persuasive way to boost the release of chlorogenic acid from soybeans is utilizing ultrasonic-helped extraction (UAE). Optimization of ultrasound limits with Box-Behnken design (BBD) raise a frequency of 20.0 kHz, a capacity density of 30.0 W/L, a temperature of 37.9 oC, and a opportunity of 28.0 min expected the best environments, which present a chlorogenic acid yield of 5.007 ± 0.033 mg/g and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of 93.197 ± 0.213 μmol AA eq/g dry sample; these were above those of a non-ultrasound-treated (inexperienced) heilong48 soybean sample (chlorogenic acid yield of 1.627 ± 0.528 mg/g, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of 10.760 ± 0.207 μmol AA eq/g dry sample). A acceptable model was obtained. Scanning electron microscopy results habitual the structural alterations of the heilong48 soybean assortment caused apiece optimized quick-assisted origin parameters. High total polyphenol essences (TPCs; 4.726 ± 0.002 mg GAE/g), total phenolic acids (1.883 ± 0.005 mg GAE/g), and low total flavonoid elements of larger object (0.040 ± 0.008 mg RE/g) were obtained. A helpful linear correlation betwixt antioxidant activity and total polyphenol content was settled. A protein–phenolic interaction in the heilong48 soybean difference was observed. The results settled that polyphenols should be deliberate a significant component of the heilong48 soybean type. Likewise, the heilong48 soybean variety maybe used for chlorogenic acid extraction.

Author(s) Details:

Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe,
School of Food and Biological Engineering, Oversea College of Education, Jiangsu University, Zhenjiang, China and Department of Nutrition and Food Science, College of Basic and Applied Sciences, University of Ghana, Legon, Ghana.

Juliet Osabutey,
Department of Early Childhood Education, University of Education, Winneba, Ghana and Virtuous Experimental School, Achimota, Accra, Ghana.

Please see the link here: https://stm.bookpi.org/CPAFS-V6/article/view/12341

Physical, Chemical, and Functional Characteristics of Borassus aethiopum Mart's Bâtchi or Hypocotyle Axes | Chapter 5 | Current Perspectives in Agriculture and Food Science Vol. 3

 The objective concerning this work was to valorize the ‘bâtchï’ by judging its pertaining to food properties. Specifically, the study focused on semantic characterization, conclusion of nutrients content and antinutritional determinants of the product and on the study of few functional possessions of the flour got by drying, grinding and sieving the production. People in the Sahelian region of Africa devour the hypocotyle axis, that the palm seedling's seed (Borassus aethiopum Mart.) produces at first of germination. The aim of the current work was to investigate allure physico-chemical and working characteristics. To this effect, macronutrients, mineral, anti-digestive factors in addition to some working properties were evaluated on the dry powder of the children. The results obtained accompanied that the dry matter (DM) was 92.53 ± 0.89%. The total lipid content (10.73 ± 0.00 g/100 g DM) was important and above that of other ancestries and tubers. Total and soluble sugars depicted 39.98 ± 0.20 and 2.72 ± 0.19 g/100 g DM respectively. The total vigor content was 35. 23 ± 0.50 g/100 g DM, with resisting and eatable starch characterizing respectively 20.27 ± 0.24 g/100 g DM and 7.44 ± 0.38 g/100 g DM. The fibers content was 6.10 ± 0.22 g/100 g DM. Total ruins represented 2.68 ± 0.04 g/100 g DM accompanying: Total phosphorous (129.66 ± 3.26 mg/100 g of DM), calcium (119.48 ± 0.45 mg/100 g of DM), sodium (784.4 ± 18.16 mg/100 g of DM). The anti-digestive factors essences were: Phenolic compounds (275.75 ± 53.54 mg/100 g DM); Tanins (239.76 ± 30.09 mg/100 g DM), Phytates (87.88 ± 19.59 mg/100 g DM) and Oxalates (0.98 ± 0.05 mg/100 g ms). The analyzes carried out on the working properties of the hypocotyle axes told that the water absorption volume, the index of solubility, the gelifying power and moment of truth of gelification were 272.99 ± 15.13%, 31.83 ± 1.28%, 13% and 12 min individually. It would be cognizant conduct in-depth studies aimed at interpreting the type of starch and fibres in bâtch in addition to the nature of the antagonistic-nutritional determinants which, in few circumstances, maybe beneficial. This food fruit is highly valued and widely destroyed in the Sahelian zones of Africa.

Author(s) Details:

Ahmed Ali,
Department of Chemical Engineering, University Institute of Technology (IUT) of Ngaoundere, Cameroon.

Bebbe Fadimatou,
Department of Food Science and Nutrition, National Advanced School of Agro-industrial Sciences (ENSAI) of Ngaoundere, Cameroon.

Clerge Tchiegang,
Department of Food Science and Nutrition, National Advanced School of Agro-industrial Sciences (ENSAI) of Ngaoundere, Cameroon.

Clement Saidou,
Department of Food Processing and Quality Control, University Institute of Technology (IUT) of Ngaoundere, Cameroon.

Mohammadou Bouba Adji,
Department of Food Processing and Quality Control, University Institute of Technology (IUT) of Ngaoundere, Cameroon.

Please see the link here: https://stm.bookpi.org/CPAFS-V3/article/view/10236

Determination of Physicochemical Properties and Fatty Acid Composition of Tamarindus indica Seeds Oil | Chapter 2 | Progress in Chemical Science Research Vol. 8

 This study was completed activity to resolve the physicochemical properties and oily acid arrangement of lubricate seeds so that see their suitability for edibility purpose and industrialized requests.The physicochemical features of seed oils were in this manner: acid profit (5.10), whiten value (9.60), free oily acid (2.05), iodine profit (82.50), saponification profit (279.20), refractive index (1.467) and specific importance (0.8423). The verdicts suggested that the reduced acid worth, free greasy acid, and peroxide worth of the Tamarindus indica beginning oils would form them appropriate for household devouring. The oily acid compositions told that source oil was more nutritionally meaningful cause it contained more unsaturated fatty acids (74.0%) and less soggy oily acids (26.0%), accompanying linoleic acid methyl ester (44.967%) being the most plentiful acid. The extreme levels of unsaturated oily acid and low levels of type of fatty acid marked low cholesterol lubricate.The results in this place study designated that the oils Tamarindus indica seed maybe beneficial for household consumption in addition to technical requests.

Author(s) Details:

A. E. Adeleke,
Department of Basic Sciences, Adeleke University Ede, Osun State, Nigeria.

A. P. Onifade,
Department of Basic Sciences, Adeleke University Ede, Osun State, Nigeria.

A. A. Adegbite,
Department of Basic Sciences, University Ede, Osun State, Nigeria.

A. A. Sangoremi,
Department of Chemistry, Federal University, Otuoke, Bayelsa State, Nigeria.

O. E. Isola,
Department of Science Laboratory Technology, Federal Polytechnic, Ede, Osun State, Nigeria.


Please see the link here: https://stm.bookpi.org/PCSR-V8/article/view/10175

Role of Polysaccharides in Advancement of Pharmaceutical Sustained and Controlled Release Dosage Forms | Chapter 1 | Current Aspects in Pharmaceutical Research and Development Vol.9

 The purpose of this article is to provide an overview of the critical function of a few polysaccharides in the creation of innovative sustained and controlled-release dosage forms containing therapeutic candidates (s). Polymers have played a significant role in the improvement of drug delivery technologies in the biomedical, tissue engineering, and pharmaceutical industries over the last few decades. It was because of the polymers' special tuneable physicochemical features that allowed for changed drug release patterns from both traditional and innovative dosage forms. Because of their unique pH responsiveness, biodegradability, biocompatibility, non-immunogenic, solubilization, and non poisonous qualities, those modified delivery systems were able to offer regulated and sustained releases of drug(s) into the neighbourhood of the specified area of interest. In this article, we've tried to highlight a few polymers for their physicochemical properties, molecular structures, and mechanisms of action, as well as their potential for use in the creation and development of dosage forms in our pharmaceutical industries.

Author(s) Details:

S. K. Lanjhiyana,
Pharmaceutics Research Division, Institute of Pharmaceutical Sciences, Guru Ghasidas Vishwavidyalaya (Central University), Bilaspur (C.G.) - 495009, India.

Sanmati K. Jain,
Pharmaceutics Research Division, Institute of Pharmaceutical Sciences, Guru Ghasidas Vishwavidyalaya (Central University), Bilaspur (C.G.) - 495009, India.

Sweety Lanjhiyna,
School of Pharmacy, Chouksey Engineering College, Bilaspur (C.G.)- 495001, India.

Bharti Ahirwar,
Pharmaceutics Research Division, Institute of Pharmaceutical Sciences, Guru Ghasidas Vishwavidyalaya (Central University), Bilaspur (C.G.) - 495009, India.

A. C. Rana,
Institute of Pharmaceutical Sciences, Kurukshetra University, Kurukshetra-136119, Haryana, India.

Please see the link here: https://stm.bookpi.org/CAPRD-V9/article/view/5961

Determination of the Seasonal Variation of Physicochemical Characteristics of Brewery Industry Effluent and Receiving Water of Ikpoba-Oha Rivers, Benin City, Nigeria | Chapter 01 | Emerging Challenges in Environment and Earth Science Vol. 2

 The current research focuses on determining the physicochemical properties of brewery effluent and receiving water, which serves as a source of drinking water, fishing, and agricultural irrigation for the community. During the wet and dry seasons of 2016, the impact of brewery effluents on the water quality of the Ikpoba-Oha River was investigated. pH, temperature, total solids, total dissolved solids, hardness, BOD, COD, DO, chlorides, phosphates, and sulphates were all measured in water samples taken from three different locations along the river. Samples were taken at three different locations: point 1 (effluent), point 2 (upstream), and point 3 (downstream) (downstream). The pH (5.90-8.38), temperature (25.20oC-33.15oC), chlorides (12.0-129.2 mg/l), phosphates (0.9-20.48 mg/l), sulphates (3.30-53.0 mg/l), nitrates (3.8-17.20 mg/l), DO (2.3-4.15mg/l), Total Hardness (12.10-425.6 mg/l), Ca hardness (6.0-296.4 mg/l), Because of the water dilution effect, the levels of most of the parameters evaluated are normally greater near the point of effluent released into water bodies and distributed to less harmful circumstances downstream.

Author(S) Details

S. A. Adegbite
Department of Chemical Sciences, Joseph AYO Babalola University, Ikeji-Arakeji, Nigeria.

A. E Adeleke
Department of Basic Sciences, Adeleke University, EDE, Nigeria.

A. Sangoremi
Department of Chemistry, Federal University Otuoke, Bayelsa, Nigeria.

E. O. Oladele
Department of Chemical Sciences, Joseph AYO Babalola University, Ikeji-Arakeji, Nigeria.

View Book:- https://stm.bookpi.org/ECEES-V2/article/view/5729

Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils: A Recent Study | Chapter 12 | Current Research in Agricultural and Food Science Vol. 5

 The study was based on a comparison of physical and physicochemical features, as well as antioxidant potential, of various cooking oils in order to raise consumer awareness. The nutritional and edible quality of cooking oil is influenced by its chemical and physicochemical composition. The physical, physicochemical, and antioxidant qualities of cooking oils extracted from sunflower, corn, canola, soybean, and rapeseed available for consumers as different commercial brands were acquired from the local market and analysed. On the basis of physical qualities such as aroma, specific gravity (P=.65), and refractive index (P=0.84), all of the selected oils were found to be statistically similar. Except for one brand of each of the sunflower, corn, and canola oils, all of the chosen oils contained vitamin A. The physicochemical parameters and antioxidant capacity of the selected oils and their blends were significantly different (P=.000). Because of their lower acid, peroxide, and saponification values and stronger antioxidant potential in terms of free radical scavenging capability, corn and rapeseed oils were found to be the top quality oils. The findings of the study would be useful to both consumers and researchers in determining which cooking oils are of the highest quality on the market. Due to satisfactory physical, physicochemical, and antioxidant qualities, rapeseed oil and corn oil B1 were found to be the best among the evaluated oils.

Author(s) Details

Haq Nawaz
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.

Muhammad Aslam Shad
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.

Saira Hassan
Institute of Chemical Sciences, Bahauddin Zakariya University, Multan 60800, Pakistan.

Muhibullah Shah
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.

Haseeba Shahzad
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.

Raheela Jabeen
Department of Biochemistry and Biotechnology, Women University, Multan 60800, Pakistan.

Aqsa Nawaz
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.

Zakia Riaz
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.

Sumaira Jamal
Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.

View Book :- https://stm.bookpi.org/CRAFS-V5/article/view/1142

Physicochemical Properties of Mixed Surfactants System at Different Temperatures | Chapter 2 | Current Perspectives on Chemical Sciences Vol. 1

 

The significance of the physicochemical properties of cationic surfactant dodecyltrimethylammonium
bromide (DTAB) and anionic surfactant sodiumdodecyl sulfate (SDS) mixed surfactants systems in
the aqueous solvent medium were studied. Thus, the physicochemical properties are showed a
change of the molecular structural activities, which depends on several factors such as solvent, pH,
temperature, and presence of other molecules like drug, dye, protein, metal, salt, and so on. The ratio
of surfactants is the main factor for the formation of kinetically and thermodynamically stable
formulation. The physicochemical properties (PCPs) have been indicated the solute-solvent
interacting activities. An increasing the concentration of surfactants the viscosity, density, conductivity,
refractive index, and dipole moment increase while the surface tension, hydrodynamic volume,
apparent volume decreases at the particular concentration and after that, it’s either increase or
decrease its dependence on the environment as well as the orientation of the molecules.

Author (s) Details

K. M. Sachin
School of Chemical Sciences, Central University of Gujarat, Gandhinagar, India.

Sameer Arvind Karpe
School of Chemical Sciences, Central University of Gujarat, Gandhinagar, India.

Professor Man Singh
School of Chemical Sciences, Central University of Gujarat, Gandhinagar, India.

Dr. Ajaya Bhattarai
Department of Chemistry, M.M.A.M.C (Tribhuvan University), Biratnagar, 56613, Nepal.

View Book :- https://bp.bookpi.org/index.php/bpi/catalog/book/253