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The interaction of surfactants dodecyltrimethylammonium bromide (DTAB), cetyltrimethylammonium bromide (CTAB), and p-tert-octylphenoxypolyoxyethylene (9.5) ether (TX-100) with guar (Gr), carboxymethylhydroxypropyl guar (CMHPG), diutan (Dn), and xanthan (Xn) gums has been studied employing conductometry, tensiometry, microcalorimetry, viscometry, and atomic force microscopy (AFM) techniques. Both weak and strong interactions were observed. CTAB interacted stronger than DTAB with the gums. The surfactant-gum interaction process was enhanced by the presence of borate ions in the solution; the borate ion itself also manifested interaction with the surfactants comparable with that of water-soluble polymers polyvinyl alcohol, polyoxyethylene, and so forth. Viscometric results supported configurational changes of the gum molecules by interaction with surfactants. The geometry of the pure gums and their CTAB interacted products in the dried states was ascertained from AFM measurements; spherical and prolate shapes were observed for pure gums, and distorted states were observed for their surfactant complexed species. Detailed topological features of these entities were ascertained.

The viscosity of ionic liquids triisobutyl(methyl)phosphonium tosylate (IL-1) and trihexyl(tetradecyl)phosphonium bis-2,4,4-(trimethylpentyl)phosphinate (IL-2) were studied along with the surfactant p-tertoctylphenoxypolyoxyethylene(9.5)ether (Triton X-100 or TX-100). These fluids are non-Newtonian and witnessed mostly shear thinning and thickening behavior studied over a wide range of shear rate ((0.12 to 5.63) s −1 ) in the temperature range of (293 to 333) K. The activation parameters ΔH* (enthalpy of activation), ΔG* (free energy of activation), ΔS* (entropy of activation), and ΔC p * (change in heat capacity) values for their viscous flow were evaluated and presented. The magnitudes of the parameters were fairly large. The values of ΔG* increased with temperature, whereas the rest decreased. The values of ΔH* and ΔS* nicely compensated each other. Microbiological activities of IL-1, IL-2, and TX-100 were examined against two bacterial strains Bacillus subtilis (gram positive) and Escherichia coli (gram negative) by measuring the diameter of the inhibition zone ("diz"); both the ILs exhibited greater antimicrobial activity than that of TX-100.

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A comprehensive study of micellization and microemulsion formation of a cationic gemini surfactant (tetramethylene-1,4-bis(dimethyltetradecylammonium bromide; 14-4-14) in the absence or presence of hydrophobically modified polyelectrolyte, sodium carboxymethylcellulose (NaCMC), has been conducted by conductometry, tensiometry, microcalorimetry, and fluorimetry methods at different temperatures. Both critical micelle concentration and degree of ionization of the surfactant have been observed to increase with increasing temperature. The interfacial and thermodynamic parameters were evaluated. The standard Gibbs free energy of micellization (ΔGm°) is negative, which decreases with increase in temperature. Larger entropic contribution is observed compared to the enthalpy. The interaction of 14-4-14 with NaCMC produces coacervates which was determined from turbidimetry method. The pseudoternary phase behavior of the microemulsion systems comprising water (or NaCMC as additive), 14-4-14, isopropanol (IP) or n-butanol (Bu) as cosurfactant, and isopropyl myristate (IPM) were studied at 298 K. Phase diagrams reveal that IP derived microemulsions (in the absence of NaCMC) offer a large isotropic region compared to Bu-derived systems at comparable physicochemical conditions. Increasing the concentration of IP or Bu decreases the isotropic region in the phase diagram. NaCMC influences the microemulsion zone, depending upon its concentration, and type of cosurfactant and surfantant/cosurfactant ratio. Dynamic light scattering and conductometric measurements show the size of the droplet, threshold temperature of percolation, scaling parameters, and activation energy of the percolation process of 14-4-14/IP or Bu derived microemulsion systems without/with NaCMC at various physicochemical conditions. Bu exerts a greater effect to reduce θt than IP as a cosurfactant (in the absence of NaCMC) at comparable ω. On the other hand, IP showed better percolating effect than Bu in the presence of NaCMC. Bu and IP (as cosurfactant) and NaCMC (as additive) influenced the microemulsion droplet size (Dh) to different extents under comparable conditions. Temperature insensitive microemulsions have been reported at the studied temperature range (298–353 K). 14-4-14/IP (1:2)-derived microemulsion showed a fractured surface at fixed ω = 15, where ω is the water and surfactant molar ratio, and temperature (298 K); whereas, large scale mesospheres comprising multiple closely winded nanoslices and spheroid morphology were formed in 14-4-14/IP and 14-4-14/Bu microemulsions, respectively, in the presence of 0.01 g % NaCMC, at comparable conditions. These systems revealed good antimicrobial activity toward the strains of Gram-positive Bacillus subtilis and Gram-negative Escherichia coli bacteria at 298 K, and inhibitory effect was governed by ω, type of cosurfactant, and bacterial strains.

Gums are routinely used in food industry, pharmacy and oil recovery process. In these uses, the hydrocolloids very often encounter interactions with salts at moderate to high temperature. Since they are normally employed in the form of solution and gel, their viscous or fluidity properties need detailed investigation. In the present work, properties such as water vapor adsorption of finely powdered carboxymethylhydroxypropyl derivatized guar (CMHPG) as well as xanthan (Xn) and diutan (Dn) gums, their hydration in solution, their viscosity behaviors, and salt effects on fluidity have been studied. The concentration domains for the existence of free and associated molecules in the studied solutions have been assessed from the viscosity results. The gums have been found to bind a fair amount of water from the vapor phase with them. In solution, they can interact and arrest a large amount of water in their folded configuration. Intrinsic viscosities of the gums in aqueous medium declined in the presence of salts. The activation energies for their viscous flow were moderate and comparable, and were dependent on their concentrations. From the power law relation and viscosity master curve behavior mostly two critical association states of the macromolecular dispersions were envisaged.

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