The effects of a number of different cosolvents and cosolutes upon
the micellization of the oxyethylene/oxypropylene/oxyethylene block copolymer F87 (P237; 70% oxyethylene and
30% oxypropylene) have been
investigated using high-sensitivity differential scanning calorimetry
(HSDSC). The calorimetric output has
been analyzed using a model fitting procedure to obtain estimates for
various thermodynamic parameters
which characterize the micellization event as observed by HSDSC.
These important parameters include
T
1/2,
the temperature at which the micellization process is half-completed,
ΔH
cal, the calorimetric enthalpy for
the
process which is measured by integration of the calorimetric output;
ΔH
vH, the van't Hoff enthalpy; and
n the
aggregation number. From this data it has been possible to measure
critical micelle concentrations (cmcs).
The experimental investigations reveal that methanol, ethanol,
urea, and formamide prevent the onset of
micellization, while butanol and hydrazine favor micelle formation.
Finally a thermodynamic model simulation
is developed and presented which appears to be capable of explaining
the major effects of methanol upon
micellization.