NON-IONIC—CATIONIC MICELLAR PROPERTIES OF DIMETHYLDODECYLAMINE OXIDE¹

Abstract

Non-ionic-C ationic Micellar Properties of Dimethyldodecylamine Oxide 295 tants are electronically in their ground state, and reaction takes place at a conveniently low temperature.Although this study does not indicate a specific reaction, there is evidence that hydrogen atoms add almost exclusively to the terminal carbon of a-olefins26•27 R(H,R)C=CH2 + H -> R (H,R)C-CHS giving a secondary or tertiary radical. On the basis of such information the properties of the transition state likewise can be calculated.

The Behavior of Sorbitan Surfactants at the Water–Oil Interface: Straight-Chained Hydrocarbons from Pentane to Dodecane as an Oil Phase

“…Span 20 has larger cmc values than the others. The cmc value increased slightly when the length of the hydrocarbon chain decreased and the hydrophilic nature of the surfactant increased, as marked earlier for other types of surfactants (3)(4)(5)(24)(25)(26). The double bond in the Span 80 hydrocarbon chain also increased the hydrophilic nature of the surfactant, which can be seen from the increased cmc value.…”

Coexistence of Spheres and Rods in Micellar Solution of Dodecyldimethylamine Oxide

“…24,28 (3) At this same point, the surface tension (at the cmc) and the surface excess at the airwater interface show a minimum and maximum, respectively. 23,28 (4) Last, infrared spectra 18 at ) 0.5 show a minimum in the frequency of the CH stretching band, and disappearance of the absorption band at approximately 1330 cm -1 , assigned to the combination of CNO bending and CH 2 . These widely varied observations have been explained on the basis of hydrogen-bond formation between the protonated and deprotonated species of DMDAO which attains a maximum when the number of protonated and unprotonated species are equal.…”

Micellar Interactions in Nonionic/Ionic Mixed Surfactant Systems

“…This idea was formulated earlier in a study on the role of hydration in conformational changes of macromolecules in solution (38). The major limitation of this approach is that there is no mention of the entropic effects whose influence can often be decisive, as demonstrated by direct determination of the thermodynamic characteristics of micellization in a number of surfactant systems (39,40). This handicap is to some extent overcome in semiempirical methods parameterized against experimental data.…”