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Krafft temperature
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==Structural effects== Surfactants are usually composed of a hydrocarbon chain and a polar head group. Increasing the length of the hydrocarbon chain increases the Krafft temperature because it improves [[Van der Waals force|Van der Waals]] forces. Moreover, since Krafft point is related to solid-liquid transition, better-packed polar heads within surfactant crystals increase Krafft temperature.<ref>H.A. Van Doren, Tailor-made carbohydrate surfactants? Systematic investigations into structure-property relationships of N-Acyl N-Alkyl 1-Amino-1-Deoxy-D-Glucitols, Carbohydrates as Organic Raw Materials III, Wiley-VCH Verlag GmbH, 2007, pp. 255-272.</ref>
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