EFFECT OF ALKYL CHAIN LENGTH OF CONSTITUENT FATTY ACID (FA) ON THE THERMO-SENSITIVITY OF FA-NICOTINAMIDE CRYSTALLINE COMPLEX

Abstract

Thermo-sensitive fatty acid (FA)-nicotinamide (NAA) crystalline complexes, FA-NAA, were prepared, and the release of NAA from FA-NAA was investigated in an aqueous medium. The response-temperature of FA-NAA to release NAA was reduced as the carbon number of the constituent FA decreased.