Effects of Fructose and Temperature on the Micellization of a Cationic Gemini Surfactant, Pentanediyl-1,5-bis(dimethylcetylammonium) Bromide in Aqueous Solutions

Аннотация

By the conductivity measurements the effects of fructose and temperature (293–308 K) on the micellization of a cationic gemini surfactant (GS), pentanediyl-1,5-bis(dimethylcetylammonium) bromide in aqueous solutions have been investigated. The critical micelle concentration (CMC) of GS was measured at the different temperatures and fructose concentrations. An increasing trend of the CMC values is with addition of fructose. With increasing temperature, the CMC values are in a similar increasing trend. The CMC of GS by dye solubilization method at room temperature have been determined. The standard Gibbs energy, enthalpy and entropy of GS micellization have been evaluated. From these thermodynamic parameters, it was found that in presence of fructose, the stability of the GS aqueous solutions decreases.