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http://dx.doi.org/10.12925/jkocs.2017.34.4.1058

Synthesis and Properties of N-Acyl Glycine Used Triglyceride  

Shin, Hye-Rin (epartament of Engineering Chemistry, College of Engneering, Chungbuk National University)
Park, Ye-Won (epartament of Engineering Chemistry, College of Engneering, Chungbuk National University)
Jeong, Noh-Hee (epartament of Engineering Chemistry, College of Engneering, Chungbuk National University)
Publication Information
Journal of the Korean Applied Science and Technology / v.34, no.4, 2017 , pp. 1058-1065 More about this Journal
Abstract
Amino acid based surfactants as protein-surfactants is eco-friendly compound. So, amino acid based surfactants is expected as next generation surfactants. Amino acid based surfactants has high biodegradability, low toxicity and surface active properties. In this experiment, amino acid based surfactants, cocoyl glycine, was synthesized by glycine and triglyceride such as coconut oil and palm oil. And it was tested the surface tension, emulsifying properties, foam stability and HLB value. The synthesized surfactants was confirmed by FT-IR. Surface tension of surfactants synthesized by coconut oil on diluted aqueous solutions of surfactants was 31.2 dyne/cm at $1.0{\times}10^{-4}mol/L$. Surface tension of surfactants synthesized by palm oil on the diluted aqueous solutions of surfactants was 42.1 dyne/cm at $3.2{\times}10^{-5}mol/L$. Foam stability measured the foam height as time passed. Initial foam height of surfactants synthesized by coconut oil is 14.5 cm, and 10.7 cm after five minutes. Initial foam height of surfactants synthesized by palm oil is 3.0 cm, and 2.8 cm after five minutes. Foam height of surfactants synthesized by coconut oil was higher than surfactants synthesized by palm oil. But foam stability of surfactants synthesized by palm oil was better than surfactants synthesized by coconut oil. The emulsifying properties of synthesized surfactants are observed in benzene and soybean oil and emulsifying properties in organic solvent is better than in soybean oil.
Keywords
Surfactants; HLB; Surface tension; Foam stability; Emulsifying properties;
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