The Effect of Duration of Amidation of Fatty Acids with Diethanolamine on the Surfactant Properties

The Effect of Duration of Amidation of Fatty Acids with Diethanolamine on the Surfactant Properties

Bibliographic Details
Parent link:Journal of Surfactants and Detergents
Vol. 22, iss. 3.— 2019.— [P. 641–654]
Corporate Author: Национальный исследовательский Томский политехнический университет Инженерная школа природных ресурсов Отделение нефтегазового дела
Other Authors: Yanovsky V. A., Andropov M. O., Fakhrislamova R. S., Churkin R. A., Minaev K. M. Konstantin Madestovich, Yanovskaya E. A.
Summary:Title screen
The effects of the duration of direct amidation of fatty acids (FA) with diethanolamine on the composition of the products obtained, their surface-active properties, and ability to stabilize water-in-oil emulsions are studied using the example of tall oil distillate. A certain range of synthesis time that corresponds to the maximum content of diethanolamides in the reaction products, and, as a consequence, the highest surface-active and emulsifying properties of the products is shown to exist. An increase in the synthesis duration time leads to a deterioration of these properties due to accumulation of the products of secondary reactions. A new mechanism of the amidation process that includes secondary transformations of diethanolamine and its condensation products with FA into 1,4-bis(2-hydroxyethyl)piperazine derivatives is proposed. The structures of by-products are confirmed using high-performance liquid chromatography-mass spectrometry (HPLC–MS), infrared (IR), and nuclear magnetic resonance (NMR) spectroscopy methods. It is concluded that the acid value of the product as well as the amount of water released during the synthesis cannot serve as a reliable criterion for completion of the process.
Режим доступа: по договору с организацией-держателем ресурса
Published: 2019
Subjects:
труды учёных ТПУ
электронный ресурс
жирные кислоты
амидирование
талловое масло
Online Access:https://doi.org/10.1002/jsde.12235
Format: Electronic Book Chapter
KOHA link:https://koha.lib.tpu.ru/cgi-bin/koha/opac-detail.pl?biblionumber=660443

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