ABSTRACT
We describe results from systematic measurements of the rate of bubble Ostwald ripening in foams with air volume fraction of 90%. Several surfactant systems, with high and low surface modulus, were used to clarify the effect of the surfactant adsorption layer on the gas permeability across the foam films. In one series of experiments, glycerol was added to the foaming solutions to clarify how changes in the composition of the aqueous phase affect the rate of bubble coarsening. The experimental results are interpreted by a new theoretical model, which allowed us to determine the overall gas permeability of the foam films in the systems studied, and to decompose the film permeability into contributions coming from the surfactant adsorption layers and from the aqueous core of the films. For verification of the theoretical model, the gas permeability determined from the experiments with bulk foams are compared with values, determined in an independent set of measurements with the diminishing bubble method (single bubble attached at large air-water interface) and reasonably good agreement between the results obtained by the two methods is found. The analysis of the experimental data showed that the rate of bubble Ostwald ripening in the studied foams depends on (1) type of used surfactant-surfactants with high surface modulus lead to much slower rate of Ostwald ripening, which is explained by the reduced gas permeability of the adsorption layers in these systems; (2) presence of glycerol which reduces the gas solubility and diffusivity in the aqueous core of the foam film (without affecting the permeability of the adsorption layers), thus also leading to slower Ostwald ripening. Direct measurements showed that the foam films in the studied systems had very similar thicknesses, thus ruling out the possible explanation that the observed differences in the Ostwald ripening are due to different film thicknesses. Experiments with the Langmuir trough were used to demonstrate that the possible differences in the surface tensions of the shrinking and expanding bubbles in a given foam are too small to strongly affect the rate of Ostwald ripening in the specific systems studied here, despite the fact that some of the surfactant solutions have rather high surface modulus. The main reason for the latter observation is that the rate of surface deformation of the coarsening bubbles is extremely low, on the order of 10(-4) s(-1), so that the relaxation of the surface tension (though also slow for the high surface modulus systems) is still able to reduce the surface tension variations down to several mN/m. Thus, we conclude that the main reason for the reduced rate of bubble Ostwald ripening in the systems with high surface modulus is the low solubility and diffusivity of the gas molecules in the respective condensed adsorption layers (which have solid rather than fluid molecular packing).
ABSTRACT
We present a systematic study of thermodynamics, structure, and rheology of mixtures of cationic wormlike micelles and like-charged nanoparticles. Structural and thermodynamic measurements in dilute surfactant-nanoparticle mixtures show the formation of micelle-nanoparticle junctions that act as physical cross-links between micelles. The presence of these junctions is shown to build significant viscosity and viscoelasticity in dilute and semidilute WLMs, even in cases where the fluid is Newtonian in the absence of nanoparticles. Increases in viscosity, shear modulus, and relaxation time, as well as decreases in entanglement concentration, are observed with increasing particle concentration. As such, nanoparticle addition gives rise to a so-called "double network" comprised of micellar entanglements and particle junctions. A simple model for such networks is proposed, where the elasticity can be tuned through two energetic scales, the micellar end-cap energy and micelle-nanoparticle adsorption energy. As a practical application, the results demonstrate that nanoparticle addition provides formulators a unique method to tailor surfactant solution rheology over a wide range of conditions.
ABSTRACT
The addition of positively charged, 30 nm diameter silica nanoparticles to cationic wormlike micellar solutions of cetyltrimethylammonium bromide and sodium nitrate is studied using a combination of rheology, small angle neutron scattering, dynamic light scattering, and cryo-transmission electron microscopy. The mixtures are single phase up to particle volume fractions of 1%. The addition of like-charged particles significantly increases the wormlike micelle (WLM) solution's zero shear rate viscosity, longest relaxation time, and storage modulus. The changes are hypothesized to originate from a close association of the particles with the micellar mesh. Small angle neutron scattering measurements with contrast matching demonstrate associations between particles mitigated by the WLMs. The effective interparticle interactions measured by SANS can explain the observed phase behavior. Dynamic light scattering measurements confirm the dynamic coupling of the particles to the micellar mesh.
ABSTRACT
Critical micelle concentrations (CMCs) of cationic surfactant (alkyltrimethylammonium bromides, CnTABr, where n = 10, 12, 14, 16 and 18), and a bile salt sodium cholate (NaC) were determined from surface tension, conductance and dye solubilization methods, while of their equimolar mixtures from surface tension and dye solubilization methods. The interaction parameter (beta) obtained from analysis of data, using Rubingh's theory showed strong interaction between NaC and cationic surfactant. Time-resolved fluorescence-quenching results revealed small-sized mixed spherical micelle with aggregation number much less than micelles of cationic surfactant.
