Importance of micellar kinetics in relation to technological processes.

The association of many classes of surface-active molecules into micellar aggregates is a well-known phenomenon. Micelles are in dynamic equilibrium, constantly disintegrating and reforming. This relaxation process is characterized by the slow micellar relaxation time constant, tau(2), which is directly related to the micellar stability.

Effect of degree, type, and position of unsaturation on the pKa of long-chain fatty acids.

Titration of a series of C(18) fatty acids yields pK(a) values that decrease with an increasing degree of unsaturation in the fatty acid chain. The pK(a) values of stearic, elaidic, oleic, linoleic, and linolenic acids were studied and compared to values of area per molecule in a spread monolayer of these acids. The decrease in pK(a) was found to relate to melting point temperature and area per molecule in the spread fatty acid monolayer.