Thermodynamic and Dynamic Properties of Micellar Aggregates of Nonionic Surfactants with Short Hydrophobic Tails

Ambrosone, Luigi; Costantino, L.; D’Errico, Gerardino; Vitagliano, Vincenzo

doi:10.1006/jcis.1997.4860

Cited by 42 publications

(58 citation statements)

References 38 publications

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“…The fits yield an aggregation number N , which varies between 21.3 and 21.5 over the range of the investigated temperatures. These values of N are in good agreement with N = 24 extracted from the heat of mixing measurements reported by Ortona et al, (11) and N = 23 obtained by Ambrosone et al (12) from viscosity data. However, Frindi et al (14) found N = 54 through fluorescence quenching measurements.…”

Section: Resultssupporting

confidence: 89%

“…The values of V m,micell , the change in the molar volume occurring on micellization, vary between 8.38 cm 3 · mol −1 and 8.63 cm 3 · mol −1 over the range of the investigated temperature. The value of V m,micell at T = 298.15 K for C 6 H 13 O(CH 2 CH 2 O) 5 H has been reported in the literature by Ambrosone et al (12) who found V m,micell = 7.24 ± 0.19 cm 3 · mol −1 , and by Frindi et al (14) who obtained V m,micell = 10.0 ± 1.5 cm 3 · mol −1 . The model applied to describe V E m (x) yields the relation: V …”

Section: Resultsmentioning

confidence: 65%

“…values are in very good agreement with those reported in the literature. (12,14) An increase in temperature shifts the c.m.c. to lower values of x.…”

Section: Resultsmentioning

confidence: 98%

“…For aqueous solutions of C 6 E 5 the measurements of density, (10) viscosity, (10) heat of mixing, (11) self-diffusion coefficient, (10,12,13) and ultrasonic absorption (14) at T = 298. 15 …”

Section: Introductionmentioning

confidence: 99%

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Thermodynamics of aqueous mixtures of polyoxyethene glycol monoethers VI. Excess molar volumes of (n-hexyl pentaoxyethene glycol monoether + water) in the vicinity of the critical micelle composition

Wieczorek

2000

The Journal of Chemical Thermodynamics

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 65%

“…values are in very good agreement with those reported in the literature. (12,14) An increase in temperature shifts the c.m.c. to lower values of x.…”

Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Thermodynamics of aqueous mixtures of polyoxyethene glycol monoethers VI. Excess molar volumes of (n-hexyl pentaoxyethene glycol monoether + water) in the vicinity of the critical micelle composition

Wieczorek

2000

The Journal of Chemical Thermodynamics

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“…Density measurements were performed using apparatus and procedures described in details in previous studies (Molisso et al, 2010;Vergara et al, 2002;Ambrosone et al, 1997). Briefly, densities, ρ, of water samples were determined with an Anton Paar DMA5000 density meter at the temperature (25.000 ± 0.005) °C, using double distilled water and air at known pressure and humidity as references.…”

Section: Density Measurementsmentioning

confidence: 99%

Ion specificity in determining physico-chemical properties of drinking water

et al. 2019

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Drinking water plays a key role in regulating the daily salt intake, thus potentially affecting (either in positive or in negative direction) the incidence of diet-related pathologies, including nephrolithiasis. Being regarded as wholesome, bottled water is increasingly preferred to tap water. However, its physico-chemical characterization, as reported on the label, is usually limited to pH and conductivity measurements, along with ion content. Dther parameters, which also are likely to influence the processes in which water is involved in the body, are usually neglected. On this work, the surface tension and density of tap water and two bottled mineral waters produced in Otaly are investigated. These parameters are critically determined by the ion content. Density is connected to the total ion amount, while surface tension is differentially affected by the presence of specific ionsI: sulfate increases its value, while bicarbonate keeps it almost constant. These results furnish a reliable scientific basis for future investigation on the connection between the physico-chemical properties of drinking water and its effect on health. Particularly, since interfacial phenomena play a key role in kidney stone formation, our results suggest that dietary enrichment of selected ions due to water intake could affect nephrolithiasis.

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