73(4) A marked decrease in the rates of all these reactions is observed as the carbon chain became longer (from 6 to 10 carbon atoms). This is postulated to be due to steric hindrance.(5) The rate of the initial reaction between the olefin and the acid to form the monoalkyl sulphate exhibits a dependence upon the speed of stirring indicating that this reaction was at some stage heterogeneous.(6) On the basis of these results it is possible to select conditions for the accurate measurement of the heat evolved during the formation of a monoalkyl sulphate from an a-olefin and aqueous sulphuric acid. The conditions are selected on the basis of a maximum yield of monoalkyl sulphate coupled with a convenient rate of reaction. Hexene-1 appeared to be the most suitable olefin for the purpose: higher molecular weight members when reacted with 79.57% acid reached not only a lower maximum yield of monoalkyl sulphate, but also had inconveniently slow rates of reaction. The conditions shown in Table I (j) were finally selected as being the most suitable for two reasons: (1) under these conditions the maximum percentage yields of monoalkyl sulphate were achieved; (2) these conditions enabled an ice-calorimeter to be used, for by this technique the effect of the consecutive hydrolysis reaction could be estimated.l and the Dept. of Physical Chemistry in this University for helpful advice.Surface tension, interfacial tension and wetting, emdsifying, foaming, and suspension characteristics of ionic and non-ionic surfactant solutions have been determined and evaluated in absence, and in presence, of electrolytes and non-ionogenic additives. Considerable insight has been gained about the factors governing the surface and bulk properties of surfactant solutions and as regards how these are influenced by additives.

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Summary Sodium salts of fatty acid monoglyceride sulfates have been prepared by sulfating purified monoglycerides with chlorosulfonic acid or a pyridine‐sulfur trioxide complex and subsequent neutralizing. Surface tension, interfacial tension, wetting, suspending and foaming characteristics, calcium stability, and emulsifying property (including stability of the emulsion obtained) of the aqueous solution of these surfactants from C12, C14, C16, and C18 saturated fatty acids and from oleic acid and linoleic acids have been determined and evaluated. With the exception of the wetting characteristic which was found to be optimum in the case of the more hydrophilic products (like those from lauric and linoleic acids) the remaining properties were found to reach a maximum value when the hydrophilic‐hydrophobic balance in the surfactant molecule was seemingly optimum, as attained by myristic and oleic acid products.

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