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Articles by Gholamreza Dehghan Noudeh
Total Records ( 2 ) for Gholamreza Dehghan Noudeh
  Gholamreza Dehghan Noudeh , Mohammad Hasan Moshafi , Payam Khazaeli and Farideh Akef
  Surfactants are amphipathic molecules which reduce surface and interfacial tensions and widely used in pharmaceutical, cosmetic, food and petroleum industries. Biosurfactants are the structurally diverse group of surface-active molecules synthesized by microorganisms. There are several advantages for biosurfactants in contrast with chemical surfactants, such as lower toxicity; higher biodegradability; better environmental compatibility; higher foaming; high selectivity and specific activity at extreme temperatures, pH and the ability to be synthesized from renewable feed-stock. In the present study, the production of bioemulsifer by Bacillus licheniformis PTCC 1595 has been studied. B. licheniformis was grown in the nutrient broth medium and bioemulsifer production was evaluated every 24 h by surface tension and emulsification index (E24). Then B. licheniformis PTCC 1595 was grown in nutrient broth with different conditions in order to get maximum production of bioemulsifer. The best culture medium was found to be nutrient broth medium supplemented with starch, Fe2+, Mn2+ and olive oil. After growing the bacteria, the microbial biomass was removed from the supernatant by acidic precipitation method. Its amphipathic structure was established by biochemical and spectroscopy methods and it was confirmed lipopeptide structure.
  Gholamreza Dehghan Noudeh , Mohammadreza Housaindokht and Bibi Sedigeh Fazly Bazzaz
  The micellization of anionics surfactants (SDS, sodium dodecyl sulphate and SU, surfactin) and cationic surfactants (BC, benzalkonium chloride, TTAB, tetradecyltrimethylammonium bromide and HTAB, hexadecyltrimethylammonium bromide) were investigated at various temperatures using a du Nouy ring tensiometer. The cmc decreased to a certain minimum and then increased with the temperature, displaying a U-shaped behavior. This behavior was analyzed using a power-law equation. The thermodynamic parameters of micellization, ΔGm, ΔHm and ΔSm were obtained at different temperatures.
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