The temperature at which a solution of a surfactant or glycol starts to form micelles (molecular agglomerates), thus becoming cloudy. This behavior is characteristic of nonionic surfactants, which are often soluble at low temperatures but "cloud out" at some point as the temperature is raised. Glycols demonstrating this behavior are known as "cloud-point glycols" and are used as shale inhibitors. The cloud point is affected by salinity, being generally lower in more saline fluids.