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Studies On Formation Of Reverse Micelles In Solvent-Surfactant Combinations

Mahesh Kumar, B. V. N. (2004) Studies On Formation Of Reverse Micelles In Solvent-Surfactant Combinations. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Extraction of enzymes/proteins by organic solvents using reverse micelles offers a number of unique features that makes it a promising bioseparation technique. The reverse micelles provide a gentle and friendly environment for biomolecules by holding them in their water core. The ability of a reverse micellar system to solubilize the biomolecule depends upon the surfactant/solvent combinations and other processing conditions such as aqueous phase pH, surfactant concentration, addition of co-solvents etc. The water content of the organic phase in a reverse micellar extraction is normally considered as an index of extraction efficiency. In the present investigation, the ability of the surfactant/solvent combinations to form reverse micelles was studied based on the water content of organic phase (measured by Karl-Fischer method). Two different solvents (Toluene and Isooctane) and three surfactants (AOT, CTAB and Triton X-100) were selected for the study. Toluene gave higher water content with all the three surfactants. Ionic surfactants (CTAB and AOT) gave good results compared to nonionic surfactant (Triton X-100) for both the solvents.
Uncontrolled Keywords: Reverse Micelles, Solvent, Surfactant, Co-Solvent, Water Content,Karl Fischer Method
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Apr 2006
Last Modified: 07 May 2012 05:28
URI: http://ir.cftri.com/id/eprint/36

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