Effect of Long Chain Alcohols on Micellar Relaxation Time and Foaming Properties of Sodium Dodecyl Sulfate Solutions

Patist, A.; Axelberd, Teri; Shah, Dinesh O.

doi:10.1006/jcis.1998.5830

Cited by 124 publications

(131 citation statements)

References 16 publications

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“…Studies have shown that a mismatch in the molecular size decreases micelle stability and the foaming property of a liquid mixture. 52 Our study has shown that the spectra instead becomes broader than the Debye spectra and the contribution to the polarization in the mixture is less than the expected value.…”

Section: -7mentioning

confidence: 52%

Relaxations and nano-phase-separation in ultraviscous heptanol-alkyl halide mixture

Power¹,

Vij²,

Johari³

2007

The Journal of Chemical Physics

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To gain insight into the effects of liquid-liquid phase separation on molecular relaxation behavior we have studied an apparently homogeneous mixture of 5-methyl-2-hexanol and isoamylbromide by dielectric spectroscopy over a broad temperature range. It shows two relaxation regions, widely separated in frequency and temperature, with the low-frequency relaxation due to the alcohol and the high-frequency relaxation due to the halide. In the mixture, the equilibrium dielectric permittivity s of the alcohol is 41% of the pure state at 155.7 K and s of isoamylbromide is ϳ86% of the pure state at 128.7 K. The difference decreases for the alcohol component with decreasing temperature and increases for the isoamylbromide component. The relaxation time of 5-methyl-2-hexanol in the mixture at 155.7 K is over five orders of magnitude less than in the pure state, and this difference increases with decreasing temperature, but of isoamylbromide in the mixture is marginally higher than in the pure liquid. This shows that the mixture would have two T g 's corresponding to its of 10 3 s, with values of ϳ121 K for its 5-methyl-2-hexanol component and ϳ108 K for its isoamylbromide component. It is concluded that the mixture phase separates in submicron or nanometer-size aggregates of the alcohol in isoamylbromide, without affecting the latter's relaxation kinetics, while its own s and decrease markedly.

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Section: -7mentioning

confidence: 52%

Relaxations and nano-phase-separation in ultraviscous heptanol-alkyl halide mixture

Power¹,

Vij²,

Johari³

2007

The Journal of Chemical Physics

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show abstract

“…Furthermore, most commercial ionic surfactants are not balanced with respect to their affinity to water and oil, which can be made so by addition of an alkyl chain alcohol as a cosurfactant, which interposes itself between surfactant molecules [61]. Basically, the alcohol head group, being nonionic serves to lessen the electrostatic interactions with the neighbouring charged surfactant head group which results in reduction of the charge density on aggregate micellar surface and the optimal area per head group [62][63][64][65].…”

Section: Effect On the Phase Behaviourmentioning

confidence: 99%

“…Apparently, the introduction of ion-dipole interaction between the hydroxyl group of the alcohol and the surfactant head group causes a tighter packing of the micelle, resulting in a greater micellar stability [65]. However, the hydrocarbon tail of the alcohol contributes to the hydrophobic interaction, thus to the surfactant hydrocarbon volume.…”

Section: Effect On the Phase Behaviourmentioning

confidence: 99%

“…The stability or slow micellar relaxation of pure surfactant micelles is a strong function of concentration [65]. At low micelle-water interface coverages of cosurfactant there is little influence on the adsorption of surfactant.…”

Section: Effect On the Phase Behaviourmentioning

confidence: 99%

“…In general, the chain length of surfactants used in a given system must be the same to maximize lateral molecular interactions that stabilize the surfactant film at the interface. However, the disruption in the molecular packing caused by chain length mismatching in a surfactant film leads to lower interaction energies and, hence, lower film stability relative to systems in which the chain lengths are equal [65]. It was shown earlier that chain length compatibility plays an important role not only at air/water or oil/water interfaces but also in micelles [71] and lipid bilayers.…”

Section: Effect On the Phase Behaviourmentioning

confidence: 99%

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Scheuermann

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Foams

Gochev

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Miller

2016

Ullmann's Encyclopedia of Industrial Chemistry

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The article contains sections titled: 1. Introduction 2. History of Liquid Foam 3. Fundamentals of Liquid Foam 3.1. Foam Generation 3.1.1. Bubble Detaching from a Capillary 3.1.2. Rising Bubble in Liquid 3.1.3. Collision with Surface 3.2. Foam Structure 3.3. Foam Properties and Stability 3.3.1. Foam Drainage 3.3.2. Gas Diffusion in Foam 3.3.3. Bubble Coalescence 3.4. Foam Rheology 3.5. Foams in Microgravity 4. Foam Stabilizers 4.1 4.1. Surfactants 4.2 4.2. Proteins 4.3. Nanoparticles 5. Antifoamers and Defoamers 6. Applications in Industry 6.1. Liquid Foams 6.1.1. Foams in Separation Processes 6.1.2. Foams in Detergency, Pharmacy, and Cosmetics 6.1.3. Foams in Food 6.1.4. Foams in Firefighting 6.2. Solid Foams 6.2.1. Polymeric Foams 6.2.2. Metallic Foams 6.2.3. Ceramic Foam

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Effect of Long Chain Alcohols on Micellar Relaxation Time and Foaming Properties of Sodium Dodecyl Sulfate Solutions

Cited by 124 publications

References 16 publications

Relaxations and nano-phase-separation in ultraviscous heptanol-alkyl halide mixture

Relaxations and nano-phase-separation in ultraviscous heptanol-alkyl halide mixture

Using spin polarised positive muons for studying guest molecule partitioning in soft matter structures

Foams

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