The effect of sugars on the temperature dependence of the critical micelle concentrations of cationic surfactants

Abstract

The temperature dependence of the critical micelle concentrations (cmc) of decyl, dodecyl and tetradecyl trimethylammonium and dodecyl benzyl dimethylammonium bromides in the presence of glucose or sucrose is reported. Thermodynamic parameters have been calculated using the uncharged phase‐change model. An interpretation of the changes in cmc values, relative to those in simple aqueous solutions, is offered in terms of the resultant of two effects, namely modifications in water‐structure and reduction of dielectric constant.

Effect of Surfactants and Solutes (Glucose and NaCl) on Solubility of Kavain—A Technical Note

“…Salt addition in the solution of ions surfactants modifies their CMC, but generally doesn't affect the shape and the size of micelles (25). Also in the case of sugars, the CMC slightly decreases where as the aggregation number increases (26) and the carbohydrates involve solvatation changes in head groups or counterions (27). The presence of these solutes can produce modifications in water structure, reduction of dielectric constant, modification of the coulombic repulsions between the charged head groups and alters their aggregation and micellar structure.…”