"Der Krafft-Punkt ist ein enger Temperaturbereich (Krafft-Temperatur), oberhalb dessen die L\u00F6slichkeit von anionischen und kationischen Tensiden infolge Bildung von Mizellen (Mizellbildung) sprunghaft zunimmt. Es ist ein Tripelpunkt, an dem die Tenside als Monomere, Mizellen und als hydratisierte Feststoffe vorliegen. Benannt ist sie nach Friedrich Krafft, der die Emulsionstheorie 1893 entwickelte. Die Bestimmung des Krafft-Punkts erfolgt durch Tr\u00FCbungsmessung gem\u00E4\u00DF DIN 53918. Bei Seifen versteht man unter dem Krafft-Punkt die Temperatur, bei der sich eine hei\u00DFe, transparente Seifenl\u00F6sung beim Abk\u00FChlen tr\u00FCbt. Da eine schwache Abh\u00E4ngigkeit von der Gesamt-Tensidkonzentration im System besteht, spricht man auch vom Krafft-Boundary."@de . . . . "De krafft-temperatuur (ook krafft-punt of kritische miceltemperatuur genoemd) is de minimumtemperatuur waarbij surfactanten micellen vormen. Onder de krafft-temperatuur is er geen waarde voor de kritische micelconcentratie (CMC, critical micelle concentration), oftewel micellen kunnen niet vormen. De krafft-temperatuur is een punt van faseverandering waaronder de surfactant in kristallijne vorm blijft, zelfs in waterige oplossingen. Surfactanten in deze kristallijne vorm zullen alleen oplossen en micellen vormen als een andere surfactant de krachten doorbreekt om de stof kristallijn te houden, of als de temperatuur verhoogd wordt, waardoor de toename in entropie de kristallijne structuur doet afbreken."@nl . . . . . "Der Krafft-Punkt ist ein enger Temperaturbereich (Krafft-Temperatur), oberhalb dessen die L\u00F6slichkeit von anionischen und kationischen Tensiden infolge Bildung von Mizellen (Mizellbildung) sprunghaft zunimmt. Es ist ein Tripelpunkt, an dem die Tenside als Monomere, Mizellen und als hydratisierte Feststoffe vorliegen. Benannt ist sie nach Friedrich Krafft, der die Emulsionstheorie 1893 entwickelte. Da eine schwache Abh\u00E4ngigkeit von der Gesamt-Tensidkonzentration im System besteht, spricht man auch vom Krafft-Boundary."@de . "\u30AF\u30E9\u30D5\u30C8\u70B9"@ja . "Krafft-Punkt"@de . . . "La temperatura di Krafft, o punto di Krafft, \u00E8 pi\u00F9 precisamente un ristretto intervallo di temperatura al di sopra del quale la solubilit\u00E0 di un tensioattivo aumenta nettamente. A questa temperatura la solubilit\u00E0 diviene uguale alla concentrazione micellare critica ed \u00E8 quindi possibile la formazione di micelle. La temperatura di Krafft \u00E8 un punto di cambiamento di fase al di sotto del quale il tensioattivo resta in forma cristallina, persino in soluzione acquosa. L'aumento di entropia favorisce la distruzione della struttura cristallina a vantaggio della formazione delle micelle, che tra l'altro permettono di raggiungere un sistema ulteriormente stabilizzato grazie alle interazioni idrofobiche. Come prevedibile in base alla diversa forza di van der Waals, catene idrocarburiche pi\u00F9 lunghe implicano un aumento della temperatura di Krafft. Deve il suo nome al chimico tedesco Friedrich Krafft."@it . . . "\u041A\u0440\u0438\u0442\u0438\u0447\u0435\u0441\u043A\u0430\u044F \u0442\u0435\u043C\u043F\u0435\u0440\u0430\u0442\u0443\u0440\u0430 \u043C\u0438\u0446\u0435\u043B\u043B\u043E\u043E\u0431\u0440\u0430\u0437\u043E\u0432\u0430\u043D\u0438\u044F"@ru . "1954"^^ . . "Krafft temperature is defined as the minimum temperature from which the micelle formation takes place. It is named after German chemist Friedrich Krafft. It has been found that solubility at the Krafft point is nearly equal to critical micelle concentration (CMC). Below the Krafft temperature, the maximum solubility of the surfactant will be lower than the critical micelle concentration, meaning micelles will not form. The Krafft temperature is a point of phase change below which the surfactant remains in crystalline form, even in an aqueous solution. Visually the effect of going below the Krafft point is similar to that of going above the cloud point, with the solution becoming cloudy or opaque due to the surfactant molecules undergoing flocculation. Surfactants in such a crystalline state will only solubilize and form micelles if another surfactant assists it in overcoming the forces that keep it crystallized, or if the temperature increases, thus causing entropy to increase and encouraging the crystalline structure to break apart."@en . . . . "1094350"^^ . . . . . . "Temperatura di Krafft"@it . "La temp\u00E9rature de Krafft, \u00E9galement connue sous le nom de point de Krafft ou de temp\u00E9rature critique de formation des micelles, est la temp\u00E9rature minimum pour que les tensioactifs puissent former des micelles. En dessous de la temp\u00E9rature de Krafft, la concentration micellaire critique (CMC) n'existe pas. La temp\u00E9rature de Krafft est ainsi nomm\u00E9e en l'honneur du chimiste allemand Friedrich Krafft. La temp\u00E9rature de Krafft peut \u00EAtre d\u00E9termin\u00E9e selon la norme NF EN 13955."@fr . "\u30AF\u30E9\u30D5\u30C8\u70B9\uFF08\u82F1\u8A9E\uFF1AKrafft point\uFF09\u307E\u305F\u306F\u30AF\u30E9\u30D5\u30C8\u6E29\u5EA6\uFF08\u82F1\u8A9E\uFF1AKrafft temperature\uFF09\u3068\u306F\u3001\u754C\u9762\u6D3B\u6027\u5264\u3092\u6C34\u306B\u6EB6\u89E3\u3057\u305F\u30A8\u30DE\u30EB\u30B7\u30E7\u30F3\u3092\u51B7\u5374\u3057\u305F\u969B\u306B\u3001\u754C\u9762\u6D3B\u6027\u5264\u304C\u6790\u51FA\u3059\u308B\u6E29\u5EA6\u306E\u3053\u3068\u3002\u9006\u306B\u6E29\u5EA6\u3092\u4E0A\u3052\u3066\u3044\u3051\u3070\u3001\u30AF\u30E9\u30D5\u30C8\u70B9\u3067\u6EB6\u89E3\u5EA6\u304C\u6025\u4E0A\u6607\u3057\u30DF\u30BB\u30EB\u304C\u5F62\u6210\u3055\u308C\u308B\u3053\u3068\u306B\u306A\u308B\u30021895\u5E74\u306B\u3053\u306E\u73FE\u8C61\u3092\u767A\u898B\u3057\u305FF.\u30AF\u30E9\u30D5\u30C8\uFF08Friedrich Krafft\uFF09\u306E\u540D\u306B\u3088\u308B\u3002 \u30AF\u30E9\u30D5\u30C8\u70B9\u3088\u308A\u4F4E\u6E29\u3067\u306F\u3001\u754C\u9762\u6D3B\u6027\u5264\u306F\u6C34\u306B\u5C11\u91CF\u6EB6\u89E3\u3059\u308B\u3053\u3068\u306F\u3067\u304D\u308B\u304C\u3001\u30DF\u30BB\u30EB\u3092\u5F62\u6210\u3067\u304D\u306A\u3044\u306E\u3067\u300C\u81E8\u754C\u30DF\u30BB\u30EB\u6FC3\u5EA6(CMC)\u304C\u306A\u3044\u300D\u3068\u3082\u8868\u73FE\u3055\u308C\u308B\u3002\u3053\u306E\u30DF\u30BB\u30EB\u3092\u5F62\u6210\u3057\u306A\u3044\u72B6\u614B\u3067\u306F\u754C\u9762\u6D3B\u6027\u5264\u306B\u3088\u308B\u6D17\u6D44\u3001\u4E73\u5316\u3001\u8D77\u6CE1\u306A\u3069\u306E\u52B9\u679C\u306F\u5931\u308F\u308C\u308B\u3002 \u4E21\u8EF8\u306B\u6E29\u5EA6\u3068\u6FC3\u5EA6\u3092\u3068\u3063\u305F\u30B0\u30E9\u30D5\uFF08\u76F8\u56F3\uFF09\u3067\u72B6\u614B\u3092\u8868\u73FE\u3057\u305F\u5834\u5408\u306B\u306F\u3001\u6EB6\u89E3\u5EA6\u66F2\u7DDA\u3068CMC\u66F2\u7DDA\u306E\u4EA4\u70B9\u3092\u7279\u306B\u30AF\u30E9\u30D5\u30C8\u70B9\u3068\u547C\u3073\u3001\u3042\u308B\u6FC3\u5EA6\u3067\u6EB6\u89E3\u5EA6\u66F2\u7DDA\u306E\u793A\u3059\u6E29\u5EA6\u5024\u304C\u3001\u305D\u306E\u6FC3\u5EA6\u3067\u306E\u30AF\u30E9\u30D5\u30C8\u6E29\u5EA6\u306B\u5F53\u305F\u308B\u3002 \u4E00\u822C\u306B\u754C\u9762\u6D3B\u6027\u5264\u5206\u5B50\u306E\u758E\u6C34\u6027\u9396\u304C\u9577\u3044\u307B\u3069\u30AF\u30E9\u30D5\u30C8\u70B9\u306F\u9AD8\u3044\u3002\u30AF\u30E9\u30D5\u30C8\u70B9\u306F\u4ED6\u306E\u6210\u5206\u306E\u7D44\u6210\u306B\u3088\u3063\u3066\u3082\u5909\u5316\u3057\u3001\u4F8B\u3048\u3070\u30AF\u30E9\u30D5\u30C8\u70B9\u4EE5\u4E0B\u3067\u3082\u4ED6\u306E\u754C\u9762\u6D3B\u6027\u5264\u304C\u5171\u5B58\u3059\u308C\u3070\u30DF\u30BB\u30EB\u3092\u5F62\u6210\u3059\u308B\u3053\u3068\u3082\u3042\u308B\u3002"@ja . . . . "\u041A\u0440\u0438\u0442\u0438\u0447\u0435\u0441\u043A\u0430\u044F \u0442\u0435\u043C\u043F\u0435\u0440\u0430\u0442\u0443\u0440\u0430 \u043C\u0438\u0446\u0435\u043B\u043B\u043E\u043E\u0431\u0440\u0430\u0437\u043E\u0432\u0430\u043D\u0438\u044F (\u0422\u0435\u043C\u043F\u0435\u0440\u0430\u0442\u0443\u0440\u0430 \u041A\u0440\u0430\u0444\u0444\u0442\u0430, \u0430\u043D\u0433\u043B. Krafft temperature) \u2014 \u0442\u0435\u043C\u043F\u0435\u0440\u0430\u0442\u0443\u0440\u0430, \u0432\u044B\u0448\u0435 \u043A\u043E\u0442\u043E\u0440\u043E\u0439 \u0440\u0430\u0441\u0442\u0432\u043E\u0440\u0438\u043C\u043E\u0441\u0442\u044C \u043F\u043E\u0432\u0435\u0440\u0445\u043D\u043E\u0441\u0442\u043D\u043E-\u0430\u043A\u0442\u0438\u0432\u043D\u043E\u0433\u043E \u0432\u0435\u0449\u0435\u0441\u0442\u0432\u0430 (\u041F\u0410\u0412) \u0440\u0435\u0437\u043A\u043E \u0432\u043E\u0437\u0440\u0430\u0441\u0442\u0430\u0435\u0442, \u0438 \u0434\u043E\u0441\u0442\u0438\u0433\u0430\u0435\u0442\u0441\u044F \u043A\u0440\u0438\u0442\u0438\u0447\u0435\u0441\u043A\u0430\u044F \u043A\u043E\u043D\u0446\u0435\u043D\u0442\u0440\u0430\u0446\u0438\u044F \u043C\u0438\u0446\u0435\u043B\u043B\u043E\u043E\u0431\u0440\u0430\u0437\u043E\u0432\u0430\u043D\u0438\u044F."@ru . "La temp\u00E9rature de Krafft, \u00E9galement connue sous le nom de point de Krafft ou de temp\u00E9rature critique de formation des micelles, est la temp\u00E9rature minimum pour que les tensioactifs puissent former des micelles. En dessous de la temp\u00E9rature de Krafft, la concentration micellaire critique (CMC) n'existe pas. La temp\u00E9rature de Krafft est ainsi nomm\u00E9e en l'honneur du chimiste allemand Friedrich Krafft. La temp\u00E9rature de Krafft peut \u00EAtre d\u00E9termin\u00E9e selon la norme NF EN 13955."@fr . . . . "Krafft temperature is defined as the minimum temperature from which the micelle formation takes place. It is named after German chemist Friedrich Krafft. It has been found that solubility at the Krafft point is nearly equal to critical micelle concentration (CMC). Below the Krafft temperature, the maximum solubility of the surfactant will be lower than the critical micelle concentration, meaning micelles will not form. The Krafft temperature is a point of phase change below which the surfactant remains in crystalline form, even in an aqueous solution. Visually the effect of going below the Krafft point is similar to that of going above the cloud point, with the solution becoming cloudy or opaque due to the surfactant molecules undergoing flocculation."@en . "Krafft temperature"@en . "De krafft-temperatuur (ook krafft-punt of kritische miceltemperatuur genoemd) is de minimumtemperatuur waarbij surfactanten micellen vormen. Onder de krafft-temperatuur is er geen waarde voor de kritische micelconcentratie (CMC, critical micelle concentration), oftewel micellen kunnen niet vormen. De krafft-temperatuur is een punt van faseverandering waaronder de surfactant in kristallijne vorm blijft, zelfs in waterige oplossingen."@nl . . "Krafft-temperatuur"@nl . "\u041A\u0440\u0438\u0442\u0438\u0447\u0435\u0441\u043A\u0430\u044F \u0442\u0435\u043C\u043F\u0435\u0440\u0430\u0442\u0443\u0440\u0430 \u043C\u0438\u0446\u0435\u043B\u043B\u043E\u043E\u0431\u0440\u0430\u0437\u043E\u0432\u0430\u043D\u0438\u044F (\u0422\u0435\u043C\u043F\u0435\u0440\u0430\u0442\u0443\u0440\u0430 \u041A\u0440\u0430\u0444\u0444\u0442\u0430, \u0430\u043D\u0433\u043B. Krafft temperature) \u2014 \u0442\u0435\u043C\u043F\u0435\u0440\u0430\u0442\u0443\u0440\u0430, \u0432\u044B\u0448\u0435 \u043A\u043E\u0442\u043E\u0440\u043E\u0439 \u0440\u0430\u0441\u0442\u0432\u043E\u0440\u0438\u043C\u043E\u0441\u0442\u044C \u043F\u043E\u0432\u0435\u0440\u0445\u043D\u043E\u0441\u0442\u043D\u043E-\u0430\u043A\u0442\u0438\u0432\u043D\u043E\u0433\u043E \u0432\u0435\u0449\u0435\u0441\u0442\u0432\u0430 (\u041F\u0410\u0412) \u0440\u0435\u0437\u043A\u043E \u0432\u043E\u0437\u0440\u0430\u0441\u0442\u0430\u0435\u0442, \u0438 \u0434\u043E\u0441\u0442\u0438\u0433\u0430\u0435\u0442\u0441\u044F \u043A\u0440\u0438\u0442\u0438\u0447\u0435\u0441\u043A\u0430\u044F \u043A\u043E\u043D\u0446\u0435\u043D\u0442\u0440\u0430\u0446\u0438\u044F \u043C\u0438\u0446\u0435\u043B\u043B\u043E\u043E\u0431\u0440\u0430\u0437\u043E\u0432\u0430\u043D\u0438\u044F."@ru . . . . . . . "\u30AF\u30E9\u30D5\u30C8\u70B9\uFF08\u82F1\u8A9E\uFF1AKrafft point\uFF09\u307E\u305F\u306F\u30AF\u30E9\u30D5\u30C8\u6E29\u5EA6\uFF08\u82F1\u8A9E\uFF1AKrafft temperature\uFF09\u3068\u306F\u3001\u754C\u9762\u6D3B\u6027\u5264\u3092\u6C34\u306B\u6EB6\u89E3\u3057\u305F\u30A8\u30DE\u30EB\u30B7\u30E7\u30F3\u3092\u51B7\u5374\u3057\u305F\u969B\u306B\u3001\u754C\u9762\u6D3B\u6027\u5264\u304C\u6790\u51FA\u3059\u308B\u6E29\u5EA6\u306E\u3053\u3068\u3002\u9006\u306B\u6E29\u5EA6\u3092\u4E0A\u3052\u3066\u3044\u3051\u3070\u3001\u30AF\u30E9\u30D5\u30C8\u70B9\u3067\u6EB6\u89E3\u5EA6\u304C\u6025\u4E0A\u6607\u3057\u30DF\u30BB\u30EB\u304C\u5F62\u6210\u3055\u308C\u308B\u3053\u3068\u306B\u306A\u308B\u30021895\u5E74\u306B\u3053\u306E\u73FE\u8C61\u3092\u767A\u898B\u3057\u305FF.\u30AF\u30E9\u30D5\u30C8\uFF08Friedrich Krafft\uFF09\u306E\u540D\u306B\u3088\u308B\u3002 \u30AF\u30E9\u30D5\u30C8\u70B9\u3088\u308A\u4F4E\u6E29\u3067\u306F\u3001\u754C\u9762\u6D3B\u6027\u5264\u306F\u6C34\u306B\u5C11\u91CF\u6EB6\u89E3\u3059\u308B\u3053\u3068\u306F\u3067\u304D\u308B\u304C\u3001\u30DF\u30BB\u30EB\u3092\u5F62\u6210\u3067\u304D\u306A\u3044\u306E\u3067\u300C\u81E8\u754C\u30DF\u30BB\u30EB\u6FC3\u5EA6(CMC)\u304C\u306A\u3044\u300D\u3068\u3082\u8868\u73FE\u3055\u308C\u308B\u3002\u3053\u306E\u30DF\u30BB\u30EB\u3092\u5F62\u6210\u3057\u306A\u3044\u72B6\u614B\u3067\u306F\u754C\u9762\u6D3B\u6027\u5264\u306B\u3088\u308B\u6D17\u6D44\u3001\u4E73\u5316\u3001\u8D77\u6CE1\u306A\u3069\u306E\u52B9\u679C\u306F\u5931\u308F\u308C\u308B\u3002 \u4E21\u8EF8\u306B\u6E29\u5EA6\u3068\u6FC3\u5EA6\u3092\u3068\u3063\u305F\u30B0\u30E9\u30D5\uFF08\u76F8\u56F3\uFF09\u3067\u72B6\u614B\u3092\u8868\u73FE\u3057\u305F\u5834\u5408\u306B\u306F\u3001\u6EB6\u89E3\u5EA6\u66F2\u7DDA\u3068CMC\u66F2\u7DDA\u306E\u4EA4\u70B9\u3092\u7279\u306B\u30AF\u30E9\u30D5\u30C8\u70B9\u3068\u547C\u3073\u3001\u3042\u308B\u6FC3\u5EA6\u3067\u6EB6\u89E3\u5EA6\u66F2\u7DDA\u306E\u793A\u3059\u6E29\u5EA6\u5024\u304C\u3001\u305D\u306E\u6FC3\u5EA6\u3067\u306E\u30AF\u30E9\u30D5\u30C8\u6E29\u5EA6\u306B\u5F53\u305F\u308B\u3002 \u4E00\u822C\u306B\u754C\u9762\u6D3B\u6027\u5264\u5206\u5B50\u306E\u758E\u6C34\u6027\u9396\u304C\u9577\u3044\u307B\u3069\u30AF\u30E9\u30D5\u30C8\u70B9\u306F\u9AD8\u3044\u3002\u30AF\u30E9\u30D5\u30C8\u70B9\u306F\u4ED6\u306E\u6210\u5206\u306E\u7D44\u6210\u306B\u3088\u3063\u3066\u3082\u5909\u5316\u3057\u3001\u4F8B\u3048\u3070\u30AF\u30E9\u30D5\u30C8\u70B9\u4EE5\u4E0B\u3067\u3082\u4ED6\u306E\u754C\u9762\u6D3B\u6027\u5264\u304C\u5171\u5B58\u3059\u308C\u3070\u30DF\u30BB\u30EB\u3092\u5F62\u6210\u3059\u308B\u3053\u3068\u3082\u3042\u308B\u3002"@ja . . . . . "La temperatura di Krafft, o punto di Krafft, \u00E8 pi\u00F9 precisamente un ristretto intervallo di temperatura al di sopra del quale la solubilit\u00E0 di un tensioattivo aumenta nettamente. A questa temperatura la solubilit\u00E0 diviene uguale alla concentrazione micellare critica ed \u00E8 quindi possibile la formazione di micelle. Come prevedibile in base alla diversa forza di van der Waals, catene idrocarburiche pi\u00F9 lunghe implicano un aumento della temperatura di Krafft. Deve il suo nome al chimico tedesco Friedrich Krafft."@it . "1091136098"^^ . "Temp\u00E9rature de Krafft"@fr .