Russian Journal of Physical Chemistry A

, Volume 91, Issue 13, pp 2518–2524 | Cite as

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

  • Md. Sayem Alam
  • A. Mohammed Siddiq
  • Asit Baran Mandal
Physical Chemistry of Solutions
  • 4 Downloads

Abstract

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.

Keywords

cationic gemini surfactant micellization critical micelle concentration fructose thermodynamics 

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Copyright information

© Pleiades Publishing, Ltd. 2017

Authors and Affiliations

  • Md. Sayem Alam
    • 1
    • 2
  • A. Mohammed Siddiq
    • 1
  • Asit Baran Mandal
    • 1
    • 3
  1. 1.Industrial Chemistry LaboratoryCouncil of Scientific and Industrial Research (CSIR) – Central Leather Research Institute (CLRI)Adyar, ChennaiIndia
  2. 2.Chemical SciencesAcademy of Scientific and Innovative Research (AcSIR)New DelhiIndia
  3. 3.Chemical LaboratoryCouncil of Scientific and Industrial Research (CSIR) — Central Leather Research Institute (CLRI)Adyar, ChennaiIndia

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