Abstract
Viscosity, conductivity, and ultrasound velocity measurements have been used to study shape transitions of micelles. Sodium dodecylsulfate, dodecylammonium chloride, and dodecyltrimethyl-ammonium bromide all exhibit such transitions for 0.3 m aqueous solutions in the presence of 1-alcohols. The transition point is dependent upon the temperature and pressure, and on the alcohol chain length. The alcohols from hexanol upwards promote transitions to larger aggregates, the higher alcohols being the most efficient. At higher temperatures more alcohol must be added to induce shape transition. The same applies as the pressure is increased, but the effect of pressure is less pronounced.
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© 1985 Dr. Dietrich Steinkopff Verlag GmbH & Co. KG
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Ljosland, E., Blokhus, A.M., Veggeland, K., Backlund, S., Høiland, H. (1985). Shape transitions in aqueous micellar systems as a function of pressure and temperature. In: Lindman, B., Olofsson, G., Stenius, P. (eds) Surfactants, Adsorption, Surface Spectroscopy and Disperse Systems. Progress in Colloid & Polymer Science, vol 70. Steinkopff. https://doi.org/10.1007/BFb0114303
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DOI: https://doi.org/10.1007/BFb0114303
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