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Surfactants in such a crystalline state will only solubilize and form micelles if another surfactant assists it in overcoming the forces that keep it crystallized, or if the temperature increases, thus causing entropy to increase and encouraging the crystalline structure to break apart.
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H.A. Van Doren, Tailor-made carbohydrate surfactants? Systematic investigations into structure-property relationships of N-Acyl N-Alkyl 1-Amino-1-Deoxy-D-Glucitols, Carbohydrates as
Organic Raw Materials III, Wiley-VCH Verlag GmbH, 2007, pp.
59:(CMC). Below the Krafft temperature, the maximum solubility of the surfactant will be lower than the critical micelle concentration, meaning micelles will not form. The Krafft temperature is a point of
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Moreover, since Krafft point is related to solid-liquid transition, better-packed polar heads within surfactant crystals increase Krafft temperature.
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form, even in an aqueous solution. Visually the effect of going below the Krafft point is similar to that of going above the
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Increasing the length of the hydrocarbon chain increases the Krafft temperature because it improves
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Surfactants are usually composed of a hydrocarbon chain and a polar head group.
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