Rheological study on counter ion (X 2−)- and temperature-induced cationic micellar growth: a quantitative correlation between X 2− binding affinity to cationic micelles and X 2−- and temperature-induced micellar growth

Kinetics and Mechanism of Counterionic Salt-Catalysed Piperidinolysis of Anionic Phenyl Salicylate in the Presence of Cationic–Nonionic Mixed Micelles

“…Several studies have been published on the role of different inert salts in modifying the structural features of cationic micelles in aqueous solution and, directly or indirectly, it is believed that these salts influence the micellar structural growth [10][11][12]. In addition, some studies [13][14][15] reported possible quantitative correlations between the hexadecyltrimethylammonium bromide (HDAB) micellar binding constants and the counterion and/or temperature-induced micellar structural growth. These studies [13][14][15] and some related ones [16][17][18] used a semi-empirical kinetic (SEK) method to determine the values of the relative counterion binding constant, K X Br or R X Br (with R X Br = K X /K Br , where the values of HDAB micellar binding constants, K Br and K X , were derived from kinetic parameters obtained in the presence of micelles with different structural features) [19].…”

“…In addition, some studies [13][14][15] reported possible quantitative correlations between the hexadecyltrimethylammonium bromide (HDAB) micellar binding constants and the counterion and/or temperature-induced micellar structural growth. These studies [13][14][15] and some related ones [16][17][18] used a semi-empirical kinetic (SEK) method to determine the values of the relative counterion binding constant, K X Br or R X Br (with R X Br = K X /K Br , where the values of HDAB micellar binding constants, K Br and K X , were derived from kinetic parameters obtained in the presence of micelles with different structural features) [19]. However, these reports lack information on reliable mechanism(s) of the effects of nonionic surfactants in the cationic micellar structural transition which opens up the possibility of optimising the use of mixed micelles in advanced technologies and industries [20].…”