Synthesis, Spectral and Thermo-Gravimetric Analysis of Novel Macromolecular Organo-Copper Surfactants
2018 ◽
Vol 5
(1)
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pp. 145-157
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Keyword(s):
Background: The present paper highlights: Synthesis of copper surfactants derived from edible oils i.e. Groundnut & Sesame and non-edible oils i.e. Neem & Karanj. Methods: Spectral studies (IR, NMR) have been carried out to understand the structural insight of the surfactants synthesized. Results and Conclusion: Thermogravimetric analysis of copper surfactants derived from Groundnut, Sesame, Neem & Karanj has been done to confirm the thermal decomposition/stability. Kinetic parameter i.e. activation energy and thermodynamic parameters i.e. Gibbs free energy, entropy and enthalpy were calculated by five different well-known equations namely Freeman Carroll, Coats - Redfern, Horowitz – Metzger, Broido, and Piloyan –Novikova.
2019 ◽
Vol 9
(1)
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pp. 58-76
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2019 ◽
Vol 79
(1)
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pp. 371-382
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2020 ◽
2005 ◽
Vol 19
(27)
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pp. 4021-4046
2017 ◽
Vol 130
(2)
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pp. 1181-1189
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2016 ◽
Vol 124
(2)
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pp. 657-665
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2013 ◽
Vol 800
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pp. 509-516
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