Anionic–Nonionic Mixed Surfactant Systems: Micellar Interaction and Thermodynamic Behavior

Abstract

The interactions between an anionic surfactant, viz., sodium dodecylbenzenesulfonate and nonionic surfactants with different secondary ethoxylated chain length, viz., Tergitol 15-S-12, Tergitol 15-S-9, and Tergitol 15-S-7 have been studied in the present article. An attempt has also been made to investigate the effect of ethoxylated chain length on the micellar and the thermodynamic properties of the mixed surfactant systems. The micellar properties like critical micelle concentration (CMC), micellar composition (XA), interaction parameter (β), and the activity coefficients (fA and fNI) have been evaluated using Rubingh's regular solution theory. In addition to micellar studies, thermodynamic parameters like the surface pressure (ΠCMC), surface excess values (ΓCMC), average area of the monomers at the air–water interface (Aavg), free energy of micellization (ΔGm), minimum energy at the air–water interface (Gmin), etc., have also been calculated. It has been found that in mixtures of anionic and nonionic secondary ethoxylated surfactants, a surfactant containing a smaller ethoxylated chain is favored thermodynamically. Additionally, the adsorption of nonionic species on air/water interface and micelle increases with decreasing secondary ethoxylated chain length. Dynamic light scattering and viscometric studies have also been performed to study the interactions between anionic and nonionic surfactants used.