Surface properties of the ethanol/water mixture: Thickness and composition
Surface properties of the ethanol/water mixture: Thickness and composition
复制标题
乙醇/水混合物的表面特性：厚度和成分
DOI：
10.1016/j.heliyon.2019.e02425
复制
发表时间：
2019
影响因子：
6
通讯作者：
C.M. Phan
中科院分区：
文献类型：
--
作者：
A.E. Hyde;M. Ohshio;C.V. Nguyen;S. Yusa;N.L. Yamada;C.M. Phan
The micellar structure of six alkyl trimethylammonium halides was studied via conductivity. It was found that the aggregation number increased with the decreasing carbon chain length. Furthermore, Br−significantly enhanced the micellar formation over Cl−. However, the aggregation number and ionization degree remain similar for both anions. The modelling results validate that the counter-anions affect micellar formation via equilibrium constants, instead of their hydration size. In particular, the association constants between surfactant (both monomer and micelle) and Br−are significantly higher than Cl−. This is consistent with the qualitative description of hydrated Br−in the literature. The experimental and modelling results confirm that micelles are formed via "ion-paring/hydration" structure, instead of the conventional "packing" concept.
