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Characterization of Ionic and Mixed Reverse Micelles

Sudip, Sinha (2010) Characterization of Ionic and Mixed Reverse Micelles. [Student Project Report]

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Abstract

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 water content in the core is generally considered to be an index for extraction efficiency . Studies were conducted to on some common reverse micellar systems that are used in the extraction of proteins/enzymes, viz., AOT, CTAB and Tween 20. The studies were twofold: determination of critical micelle concentration (CMC) for pure surfactant systems, and the water content (W0) values for varying concentration of surfactants and salt. Further, combinations of ionic and nonionic surfactants were experimented with to measure water content values. The CMC determination has been done using spectrophotometric methods, and the water content analysis using Karl Fischer method.
Uncontrolled Keywords: micelle, reverse micelle, critical micelle concentration, cmc, water content, W0, Karl Fischer, surfactant, solvent, co-solvent
Subjects: 600 Technology > 05 Chemical engineering > 03 Enzyme Biotechnology and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Aug 2010 11:04
Last Modified: 28 Dec 2011 10:17
URI: http://ir.cftri.com/id/eprint/9628

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