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A model-independent evaluation of experimental data, and comparison with theory, of synergistic effects in mixtures of an ionic and a nonionic surfactant
KTH, Superseded Departments, Chemistry.
2003 (English)In: Langmuir, ISSN 0743-7463, E-ISSN 1520-5827, Vol. 19, no 26, 10719-10725 p.Article in journal (Refereed) Published
Abstract [en]

Critical micelle concentrations for mixtures of an anionic (sodium dodecyl sulfate) and a nonionic (decyl beta-glucoside) surfactant was obtained from surface tension measurements at different concentrations of added NaCl. The observed synergistic effects were analyzed by means of introducing a novel model-independent synergy parameter. The model-independent evaluation has enabled the comparison of experimental results with a theoretical model based on the Poisson-Boltzmann (PB) mean field theory for spherical, cylindrical, and planar geometries, respectively. We found that best agreement with experimental data was obtained for largely curved structures (spherical and cylindrical micelles) at all [NaCl], which is consistent with the fact that rather small micelles, as a rule, form at the critical micelle concentration. Moreover, the PB theory was found to better describe synergistic behavior of the experimental data than the more conventional regular mixture theory, in particular at low electrolyte concentrations. The magnitude of the observed synergistic effects was found to increase as a small amount of NaCl was added and reach a maximum at [NaCl] = 10 mM, in agreement with the PB theory. As expected, synergism was observed to decrease in magnitude upon further addition of NaCl.

Place, publisher, year, edition, pages
2003. Vol. 19, no 26, 10719-10725 p.
Keyword [en]
mixed micelles, shaped micelles, thermodynamics, mechanics, alkylglycosides, maltoside, vesicles
URN: urn:nbn:se:kth:diva-23041DOI: 10.1021/la030238bISI: 000187507500015OAI: diva2:341739
QC 20100525Available from: 2010-08-10 Created: 2010-08-10Bibliographically approved

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