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
The present paper highlights:
Synthesis of copper surfactants derived from edible oils i.e. Groundnut & Sesame and non-edible oils i.e. Neem & Karanj.
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.
Keywords: Copper surfactants, IR, NMR, ESR, TGA, Gibbs free energy.
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* Address correspondence to this autor at the Department of Chemistry, Govt. P.G. College, Jhalawar-326001, Rajasthan, India; Tel: +919352669899; E-mail: email@example.com