Cationic surfactant

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Micellar-enhanced ultrafiltration for removal of reactive dyes from an aqueous solution Micellar-enhanced ultrafiltration (MEUF) was studied to remove reactive dyes from aqueous solution. Two different types of reactive dyes, C.I Reactive Black 5 (RB5) and C.I Reactive Orange 16 (RO16) were tested. A cationic surfactant, cetylpyridinium chloride (CPC) was used for the MEUF and its effe Desalination 191 (2006)
On the new possibility of applying oscillating liquid membrane systems for molecular recognition substances responsible for taste It was previously suggested that liquid membrane oscillator systems might be used for the manufacture of taste sensors. The influence of substances responsible for taste belonging to bitterness, sweetness, sourness and saltiness on oscillation patterns of a liquid membrane oscillator with cationic s Desalination 173 (2005)

Micellar-enhanced ultrafiltration for removal of reactive dyes from an aqueous solution

Micellar-enhanced ultrafiltration (MEUF) was studied to remove reactive dyes from aqueous solution. Two different types of reactive dyes, C.I Reactive Black 5 (RB5) and C.I Reactive Orange 16 (RO16) were tested. A cationic surfactant, cetylpyridinium chloride (CPC) was used for the MEUF and its effe

Desalination 191 (2006)

On the new possibility of applying oscillating liquid membrane systems for molecular recognition substances responsible for taste

It was previously suggested that liquid membrane oscillator systems might be used for the manufacture of taste sensors. The influence of substances responsible for taste belonging to bitterness, sweetness, sourness and saltiness on oscillation patterns of a liquid membrane oscillator with cationic s

Desalination 173 (2005)

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