ABSTRACT
The importance of micelles as templates for nanomaterials is growing day by day. This resulted in an increasing interest for micelles in different sizes and shapes. Addition of n-amines to micellar solutions was found to bring change in the shape of the micelles from sphere to rod in aqueous ionic micellar solutions. The change in shape is qualitatively obtained from sudden change in the slope of pH versus amine concentration plots because the degree or protonation of n-alkylamines depends on the shape of micelles. In the present investigation, pH is measured at different temperatures to elucidate the influence of addition of n-amines on sphere-to-rod transition in aqueous micellar solutions. The surfactants employed in the present investigation are cetyltrimethyl ammonium bromide (CTAB), cetylpyridinium chloride (CPC), and sodium dodecyl sulphate (SDS).As the amine concentration is increased, the pH increases linearly at certain amine concentration and the slope of the resulting straight line changes on further addition of amine. It is noticed that increasing temperature requires more amine for structural transition of aqueous ionic micelles. It is also observed that the effectiveness of added amines leading to shape transition from sphere to rod is in the order of C8NH2>C7NH2> C6NH2.
ABSTRACT
Effect of added brine on the structural transitions of SDS, in different compositions of gelatin has been investigated by viscosity, conductivity, circular dichroism, FTIR Spectroscopy, TGA and DSC. The slow and steady growth of the normal spherical micelles to the higher order aggregates were predicted by viscosity and conductivity measurements. The large negative value for ellipticity observed from CD measurements indicated absence of any conformational change for gelatin. Other measurements were used to study the molecular packing in the micellar aggregates. The complex formed exhibits fantastic properties to be explored in the field of smart gels.