Polymorphism and mesomorphism of oligomeric surfactants: effect of the degree of oligomerization.

A series of cationic oligomeric surfactants (quaternary dodecyldimethylammonium ions with two, three, or four chains connected by an ethylene spacer at the headgroup level, abbreviated as dimer, trimer, and tetramer) were synthesized and characterized. The influence of the degree of oligomerization on their polymorphic and mesomorphic properties was investigated by means of X-ray diffraction, polarizing optical microscopy, thermogravimetry, and differential scanning calorimetry. All compounds display layered arrangements with interdigitated dodecyl chains. The increase in the degree of oligomerization increases the interlayer distance and decreases the ordering in the solid phase; whereas the dimer sample is fully crystalline with well-developed 3D ordering and the trimer and tetramer crystallize as highly ordered crystal smectic phases. The number of thermal phase transitions and sequence of phases are markedly affected by the number of dodecyl chains. Anhydrous samples exhibit polymorphism and thermotropic mesomorphism of the smectic type, with the exception of the tetramer that displays only transitions at higher temperature associated with decomposition and melting. All hydrated compounds form lyotropic mesophases showing reversible phase transitions upon heating and cooling. The sequence of liquid-crystalline phases for the dimer, typical of concentrated ionic surfactant systems, comprises a hexagonal phase at lower temperatures and a smectic phase at higher temperatures. In contrast, the trimer and tetramer reveal textures of the hexagonal phase.

Structural and thermal study of mesomorphic dodecylammonium carrageenates.

Structural characteristics and thermal stability of a series of dodecylammonium carrageenates formed by stoichiometric complexation of dodecylammonium chloride and differently charged carrageenans (kappa-, iota- and lambda-carrageenan, respectively) were investigated. IR spectral analysis confirmed the electrostatic and hydrogen bond interactions between the dodecylammonium and carrageenan species. X-ray diffraction experiments show increased ordering in the complexes compared to that in the parent carrageenans. Dodecylammonium carrageenates have a layer structure, in which a polar sublayer contains layers of carrageenan chains and a nonpolar sublayer consists of conformationally disordered dodecylammonium chains electrostatically attached to the carrageenan backbone. The major factor that determines the dodecylammonium carrageenate structure is cationic surfactant, while the carrageenans moiety plays a major role in determining thermal properties.