1H nuclear magnetic resonance (NMR) relaxation studies
of the temperature-induced
micellization of a poly(ethylene oxide)−poly(propylene
oxide)−poly(ethylene oxide), PEO−PPO−PEO, block
copolymer in aqueous solution were performed in the range 280−345 K.
1H NMR spectra of the block
copolymer were well resolved, thus allowing us to probe specifically
the methyl and methylene relaxation
processes in the PPO and PEO blocks, respectively. Interpretation
of the relaxation data in terms of the
Hall−Helfand correlation function leads to four distinct correlation
times for the PPO and PEO blocks.
The slower correlation time in the PPO block was identified as the
Zimm−Rouse first normal mode of
the copolymer and served to determine the hydrodynamic radius,
R
H, of the unimers and the
micelles.
On a more local scale, the behavior of the correlation time for
segmental motions in the PPO block indicates
an extension of the PPO chains in micelles relative to the unimers.
This conformational change is related
to the formation of a water insoluble liquid-like core created by the
PPO chains in the micelle where the
trans isomers are favored. The rotational isomeric states model
used to interpret the faster correlation
time in the PEO chains yields an activation energy of 14.6 kJ/mol for
the correlated transitions in the
PEO blocks, in agreement with previous theoretical calculations.
The slower correlation time in the
PEO blocks shows a marked increase upon micellization attributed in
part to the polymer−polymer
interactions between the different PEO blocks constituting the
hydrophilic moiety of the micelles. A
power law relating this relaxation time to the micelle hydrodynamic
radius is predicted and observed
experimentally. The concentration dependence of the critical
micellization temperature, inferred from
the methyl spin−lattice relaxation time in the PPO block, was found
to be adequately described by a
closed association model. The standard free energy, enthalpy, and
entropy of micellization obtained by
NMR are in close agreement with the recent experimental thermodynamic
studies of P. Alexandridis et
al. (Macromolecules
1994, 27,
2414).