ポリ(オキシエチレン)硬化ヒマシ油のミセル形成及びミセル構造

抄録

The effects of the oxyethylene chain length of poly(oxyethylene) hydrogenated castor oil (HCO_n) on the micellar formation and on the micellar structure were investigated. Some physicochemical properties of HCO_n(critical micelle concentration cmc, surface tension at cmc, free energy of micellization, and surface excess) concerning surface-activity were measured. These physicochemical properties were little affected by the oxyethylene chain length of HCO_n. In addition, several physical techniques have been used to study the micellar structure of HCO_n. It was found that HCO_n. micelles were spherical or nearly spherical, and that an increase in the oxyethylene chain length led to an increase in the looseness of HCO_n. micelle.