The effect of sodium chloride upon the thermally induced
transitions in aqueous solutions, of poly(ethylene oxide)-block-poly(propylene
oxide)-block-poly(ethylene oxide) (PEO−PPO−PEO)
copolymers, has
been investigated using high-sensitivity differential scanning
calorimetry (HSDSC). The addition of salt
to these systems lowers the onset temperature of micellization
(critical micellization temperatureCMT).
Moreover the accompanying decrease in phase separation temperature
(cloud point) has provided an
opportunity to investigate the calorimetric details of phase
separation. The temperature region over
which micellization occurs, in agreement with previously reported
findings, is broad and indicates that
micelles and unimers coexist over an extended temperature range.
The cloud point on the other hand is
characterized, calorimetrically, by a narrow and at times complex peak,
indicating that the cooperativity
of the transition is very high. For some systems, most notably
P235 (EO27−PO39−EO27), a third
transitionof
low enthalpyoccurs at temperatures intermediate between the
micellization and cloud point transitions.
Extensive literature evidence suggests that this transition
represents a change in the shape of the micelles
from spheres to prolate ellipsoids (rods).