Effect of aminoacids on the critical micellization concentration of different surfactants

The effect of aminoacids (DL-glycine, DL-alanine, DL-serine, L-leucine, L-lysine, DL-phenylalanine, DL-tyrosine, and L-aspartic acid) on the critical micellization concentration (CMC) of nonionic, anionic, and cationic surfactants is investigated. It is established that, as the hydrophobicity of aminoacids rises, the CMC values of ionic and nonionic surfactants increase and decrease, respectively. An exception is aspartic acid, which reduces CMC values irrespective of the nature of surfactants.