Open Chemistry Journal
2018, 5 : 145-157Published online 2018 November 30. DOI: 10.2174/1874842201805010145
Publisher ID: CHEM-5-145
RESEARCH ARTICLE
Synthesis, Spectral and Thermo-Gravimetric Analysis of Novel Macromolecular Organo-Copper Surfactants
1
Department of Chemistry, S.P.C. Govt. College Ajmer-305001, Rajasthan, India
2 Department of Chemistry, Govt. P.G. College, Jhalawar-326001, Rajasthan, India
* Address correspondence to this autor at the Department of Chemistry, Govt. P.G. College, Jhalawar-326001, Rajasthan, India; Tel: +919352669899; E-mail: sharmaarun423@gmail.com
2 Department of Chemistry, Govt. P.G. College, Jhalawar-326001, Rajasthan, India
* Address correspondence to this autor at the Department of Chemistry, Govt. P.G. College, Jhalawar-326001, Rajasthan, India; Tel: +919352669899; E-mail: sharmaarun423@gmail.com
ABSTRACT
Background:
The present paper highlights:
Synthesis of copper surfactants derived from edible oils i.e. Groundnut & Sesame and non-edible oils i.e. Neem & Karanj.
Methods:
Spectral studies (IR, NMR) have been carried out to understand the structural insight of the surfactants synthesized.
Results and Conclusion:
Thermogravimetric analysis of copper surfactants derived from Groundnut, Sesame, Neem & Karanj has been done to confirm the thermal decomposition/stability. Kinetic parameter i.e. activation energy and thermodynamic parameters i.e. Gibbs free energy, entropy and enthalpy were calculated by five different well-known equations namely Freeman Carroll, Coats - Redfern, Horowitz – Metzger, Broido, and Piloyan –Novikova.