添加剂对2,4-二甲基-5-(1’-丁基)癸基苯磺酸钠在水溶液中形成胶束的影响

Effects of Additive on Micellization of 2,4-Dimethyl-5-(1'-Butyl)Decyl Benzene Sulfonate Sodium in Aqueous Solution

应用表面张力法研究了2,4-二甲基-5-(1’-丁基)癸基苯磺酸钠在水溶液中的胶束化热力学性质,分别考察了温度、无机盐和短链醇对2,4-二甲基-5-(1’-丁基)癸基苯磺酸钠在水溶液中形成胶束的影响。结果表明,2,4-二甲基-5-(1’-丁基)癸基苯磺酸钠在水溶液中的胶束化过程是一个自发的过程,温度升高先是有利于胶束的形成,而后又不利于胶束的形成;无机盐的加入促进了胶束的形成,且反离子价态数和浓度越大,越有利于胶束形成;短链醇的加入促进了胶束的形成,且醇烷基碳原子数越多,越有利于胶束的形成,但乙醇的加入却不利于胶束形成,甚至无法形成胶束。

The thermodynamic properties of the micellization of 2,4-dimethyl-5-（1＇-butyl）decyl benzene sulfonic acid sodium were investigated by using surface tension method,and the influences of temperature,inorganic salt and short chain alcohol on the micellization of 2,4-dimethyl-5-（1＇-butyl）decyl benzene sulfonic acid sodium in aqueous solution were discussed.The results showed that the micellization of 2,4-dimethyl-5-（1＇-butyl）decyl benzene sulfonic acid sodium in aqueous solution was a spontaneous process.With the temperature rising,micellization of 2,4-dimethyl-5-（1＇-butyl）decyl benzene sulfonic acid sodium became easier firstly,but then difficult.With the addition of the inorganic salt,the micellization was promoted,and the more the valence state and concentration of the counter-ion,the easier the micellization.Also the addition of the short chain alcohol favored to micellization of 2,4-dimethyl-5-（1＇-butyl）decyl benzene sulfonic acid sodium,and the more the number of alcohol alkyl carbon atoms,the easier the micellization.But with the addition of ethanol in aqueous solution,2,4-dimethyl-5-（1＇-butyl）decyl benzene sulfonic acid sodium was hard to be micellization.