Citation:
YU Tao, LUO Shiqiong, DING Wei, WANG Huimin, QU Guangmiao, CHENG Jiecheng. Thermodynamic Properties of Microemulsion Formed by Different Kinds of Alkyl Aryl Sulfonates[J]. Chinese Journal of Applied Chemistry,
;2012, 29(11): 1309-1315.
doi:
10.3724/SP.J.1095.2012.00488
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The thermodynamic properties of microemulsion formed by six kinds of alkyl aryl sulfonates(AAS,synthesized in the laboratory) in the multi-component systems were investigated by dilution method.The influences of molecular structure,temperature,short chain alcohol,water content and salt concentration were respectively discussed.The results show that the increase of long alkyl carbon atom number(in alkyl aryl sulfonate molecule) causes the ΔGo→i0 of the AAS/n-butanol/n-decane/water microemulsion systems decrease,along with the increase of the ΔSo→i0,and facilitates the formation of the microemulsion.The ΔSo→i0 and carbon atom number of alkyl chain are in linear relationship,with ΔSo→i0=1.7975n+71.538.The ΔHo→i0 is a constant.As the aromatic rings shift from the edge to the middle of the long carbonic chains,the ΔGo→i0 of the microemulsion systems decreases,along with the decrease of ΔSo→i0 and ΔHo→i0,facilitating the formation of the microemulsion.With the increase of temperature,ΔGo→i0 of the microemulsion systems increase,hindering the formation of the microemulsion.The increase of carbon atom number of the alcohol causes ΔGo→i0 decrease,which enables the formation of the microemulsion.ΔGo→i0 and carbon atom number of the alcohol are in linear relationship,with ΔGo→i0=-2790.8n+7286.4(328 K).The increase of water content causes ΔGo→i0 increase and the formation ability of the microemulsion decreases.ΔGo→i0 and the volume of water are in linear relationship,with ΔGo→i0=6697.8V-7170.4(318 K).The increase of salt concentration causes ΔGo→i0 decrease,and the formation ability of the microemulsion increases.
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