Micellar Features of Cu (II) Surfactants derived from Edible Oils

The present work reveals: 1. Synthesis of Copper soaps from various edible oils (i.e. Mustard, Groundnut, Sesame and Soyabean) and their complexes with urea for comparative studies. . 2. Spectral studies (IR ESR and NMR) and magnetic studies has been carried out to understand the structural insight of the soaps and complexes synthesized. 3. Micellar characterizations of Copper soap and their urea complexes in polar (methanol) and non-polar (benzene) solvents of varying composition and subsequent determinations of CMC using various physical properties such as density, molar volume, apparent molar volume, viscosity and ultrasonic velocity etc. will provide fundamental information regarding there colloid chemical behavior. 4. In order to understand their biological aspects with special reference to fungicidal activities, the study has also been done which may be of utmost use in the field of biochemistry.