Micellar networks in surfactant solutions

Eric W. Kaler; Maider Parikh; Dganit Danino

Micellar networks in surfactant solutions

Eric W. Kaler, Maider Parikh, Dganit Danino

Research output: Contribution to conference › Paper › peer-review

Abstract

Alkyl monoglucosides form micellar networks in water over a range of compositions and conditions, and presence and nature of these networks is directly related to the presence of miscibility gaps in the phase diagram. The micelles can be directly observed by cryogenic transmission electron microscopy (cryo-TEM) and quantified by small-angle neutron scattering measurements. The temperature dependence of the phase separation observed in the binary glucoside -water mixture is explained in terms of the average curvature of the surfactant aggregate, and the phase separation mechanism interpreted in terms of a micellar network saturated in junctions. As the phase boundary is approached, junctions become energetically more favorable than end-caps, and eventually the network becomes saturated. The miscibility gap can be closed either by the addition of an ethoxylated alcohol surfactant under conditions that promote the formation of micellar end caps, or by addition of an ionic surfactant that limits the formation of junctions.

Original language	English
Pages	9694
Number of pages	1
State	Published - 2005
Externally published	Yes
Event	05AIChE: 2005 AIChE Annual Meeting and Fall Showcase - Cincinnati, OH, United States Duration: 30 Oct 2005 → 4 Nov 2005

Conference

Conference	05AIChE: 2005 AIChE Annual Meeting and Fall Showcase
Country/Territory	United States
City	Cincinnati, OH
Period	30/10/05 → 4/11/05

Cite this

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title = "Micellar networks in surfactant solutions",

abstract = "Alkyl monoglucosides form micellar networks in water over a range of compositions and conditions, and presence and nature of these networks is directly related to the presence of miscibility gaps in the phase diagram. The micelles can be directly observed by cryogenic transmission electron microscopy (cryo-TEM) and quantified by small-angle neutron scattering measurements. The temperature dependence of the phase separation observed in the binary glucoside -water mixture is explained in terms of the average curvature of the surfactant aggregate, and the phase separation mechanism interpreted in terms of a micellar network saturated in junctions. As the phase boundary is approached, junctions become energetically more favorable than end-caps, and eventually the network becomes saturated. The miscibility gap can be closed either by the addition of an ethoxylated alcohol surfactant under conditions that promote the formation of micellar end caps, or by addition of an ionic surfactant that limits the formation of junctions.",

author = "Kaler, {Eric W.} and Maider Parikh and Dganit Danino",

year = "2005",

language = "英语",

pages = "9694",

note = "05AIChE: 2005 AIChE Annual Meeting and Fall Showcase ; Conference date: 30-10-2005 Through 04-11-2005",

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TY - CONF

T1 - Micellar networks in surfactant solutions

AU - Kaler, Eric W.

AU - Parikh, Maider

AU - Danino, Dganit

PY - 2005

Y1 - 2005

N2 - Alkyl monoglucosides form micellar networks in water over a range of compositions and conditions, and presence and nature of these networks is directly related to the presence of miscibility gaps in the phase diagram. The micelles can be directly observed by cryogenic transmission electron microscopy (cryo-TEM) and quantified by small-angle neutron scattering measurements. The temperature dependence of the phase separation observed in the binary glucoside -water mixture is explained in terms of the average curvature of the surfactant aggregate, and the phase separation mechanism interpreted in terms of a micellar network saturated in junctions. As the phase boundary is approached, junctions become energetically more favorable than end-caps, and eventually the network becomes saturated. The miscibility gap can be closed either by the addition of an ethoxylated alcohol surfactant under conditions that promote the formation of micellar end caps, or by addition of an ionic surfactant that limits the formation of junctions.

AB - Alkyl monoglucosides form micellar networks in water over a range of compositions and conditions, and presence and nature of these networks is directly related to the presence of miscibility gaps in the phase diagram. The micelles can be directly observed by cryogenic transmission electron microscopy (cryo-TEM) and quantified by small-angle neutron scattering measurements. The temperature dependence of the phase separation observed in the binary glucoside -water mixture is explained in terms of the average curvature of the surfactant aggregate, and the phase separation mechanism interpreted in terms of a micellar network saturated in junctions. As the phase boundary is approached, junctions become energetically more favorable than end-caps, and eventually the network becomes saturated. The miscibility gap can be closed either by the addition of an ethoxylated alcohol surfactant under conditions that promote the formation of micellar end caps, or by addition of an ionic surfactant that limits the formation of junctions.

UR - http://www.scopus.com/inward/record.url?scp=33645633600&partnerID=8YFLogxK

M3 - 论文

AN - SCOPUS:33645633600

SP - 9694

T2 - 05AIChE: 2005 AIChE Annual Meeting and Fall Showcase

Y2 - 30 October 2005 through 4 November 2005

ER -

Micellar networks in surfactant solutions

Abstract

Conference

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