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James K Weil

Researcher at United States Department of Agriculture

Publications -  68
Citations -  887

James K Weil is an academic researcher from United States Department of Agriculture. The author has contributed to research in topics: Sodium & Alkyl. The author has an hindex of 16, co-authored 68 publications receiving 877 citations.

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Long chain alkanesulfonates and 1‐hydroxy‐2‐alkanesulfonates: Structure and property relations

TL;DR: Even chain sodium alkanesulfonates from the Strecker reaction, odd chain sodium 1-hydroxy-2-alkane-sulfonic acids from the alkaline decarboxylation of α-Sulfo acids, and sodium 1, hydroxyl 2-alkanesulfonic acid from the reduction of esters of α -sulfo acid were compared with respect to Krafft point, critical micelle concentration, detergency and foam height as mentioned in this paper.
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Soap based detergent formulations. V. Amphoteric lime soap dispersing agents

TL;DR: A series of amphoteric surfactants were prepared by the reaction of 1,3-propanesultone with fat derived primary amines, N-methylalkylamine, N,N-dimethylalkylamines, and N-acyl-N,N′,N −dimethyl-1,3propanediamines as discussed by the authors.
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Sodium salts of alkyl esters ofa-sulfo fatty acids. Wetting, lime soap dispersion, and related properties

TL;DR: A series of esters of the general formula RCH(SO3Na)-CO2R′ of 14-19 carbon atoms prepared by α-sulfonation of propionic, butyric, pelargonic, lauric, myristic, palmitie, and stearic acids and esterification with normal primary alcohols were compared for critical micelle concentration, surface and interfacial tension, Ca++ stability, wetting properties, foam height, detergency, and lime soap dispersing properties as discussed by the authors.
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Synthesis and properties of sulfated alkanolamides

TL;DR: The effect of structure on surface active properties of the sulfation products was investigated in this article, where it was shown that methyl groups attached to the N atom or to C in the short aliphatic chain improved solubility but had little effect on critical micelle concentration.