Effects of long-chain alcohols on the micellar properties of anionic surfactants in non-aqueous solutions by titration microcalorimetry

Y. Li; G. Fei; Z. Honglin; L. Zhen; Z. Liqiang; L. Ganzuo

doi:10.1007/s10973-009-0059-7

Journal of Thermal Analysis and Calorimetry

Volume/Issue:: Volume 96: Issue 3

Effects of long-chain alcohols on the micellar properties of anionic surfactants in non-aqueous solutions by titration microcalorimetry

Authors: Y. Li¹, G. Fei¹, Z. Honglin², L. Zhen¹, Z. Liqiang¹, and L. Ganzuo¹

View More View Less

¹ Key Lab for Colloid and Interface Chemistry of Shandong University Ministry of Education Jinan 250100 People’s Republic of China
² Qufu Normal University College of Chemical Science Qufu Shandong 273165 People’s Republic of China

DOI:: https://doi.org/10.1007/s10973-009-0059-7

Page Count:: 859–864

Publication Date:: 01 Jun 2009

Online Publication Date:: 10 Jun 2009

Article Category:: Research Article

Restricted access

Check for updates

Abstract

The power–time curves of micellar formation of two anionic surfactants, sodium laurate (SLA) and sodium dodecyl sulfate (SDS), in N,N-dimethyl acetamide (DMA) in the presence of various long-chain alcohols (1-heptanol, 1-octanol, 1-nonanol and 1-decanol) were measured by titration microcalorimetry at 298 K. The critical micelle concentrations (CMCs) of SLA and SDS under various conditions at 298 K were obtained based on the power–time curves. Thermodynamic parameters (

\documentclass{aastex} \usepackage{amsbsy} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{bm} \usepackage{mathrsfs} \usepackage{pifont} \usepackage{stmaryrd} \usepackage{textcomp} \usepackage{upgreek} \usepackage{portland,xspace} \usepackage{amsmath,amsxtra} \pagestyle{empty} \DeclareMathSizes{10}{9}{7}{6} \begin{document} $$\Updelta H^\circ_{\text{mic}}$$ \end{document}

and

) for micellar systems at 298 K were evaluated according to the power–time curves and the mass action model. The influences of the number of carbon-atom and the concentration of alcohol were investigated. Moreover, combined the thermodynamic parameters at 303, 308 and 313 K in our previous work and those of 298 K in the present work for SLA and SDS in DMA in the presence of long-chain alcohols, an enthalpy–entropy compensation effect was observed. The values of the enthalpy of micellization calculated by direct and indirect methods were made a comparison.