Surface activity of cationic surfactants, influence of molecular structure

Author(s):  
Grażyna Para ◽  
Agnieszka Hamerska-Dudra ◽  
Kazimiera Anna Wilk ◽  
Piotr Warszyński
2021 ◽  
Vol 58 (4) ◽  
pp. 278-286
Author(s):  
Yun Bai ◽  
Jie Zhang ◽  
Sanbao Dong ◽  
Shidong Zhu ◽  
Manxue Wang ◽  
...  

Abstract In this work, four quaternary ammonium cationic surfactants including cetyltrimethyl ammonium fluoride (CTAF), cetyltrimethyl ammonium chloride (CTAC), cetyltrimethyl ammonium bromide (CTAB) and cetyltrimethyl ammonium iodide (CTAI) were investigated to study the effect of halide anions on the surface activity and foaming performance. The result showed that CTAF had superior surface activity, which could reduce the surface tension of water to 33.15 mN/m at a low CMC (critical micelle formation concentration) of 1.65 mmol/L. Based on the calculation of Amin (the minimum occupied area per surfactant molecule), we assumed that this higher surface activity was related to the small ionic radius of the fluorine ion (F–). The foamability and foam stability of CTAF has great advantages over other surfactants studied. On this basis, the factors affecting the formation and stabilization of the CTAF foam were investigated. The results showed that foam formation benefited from high temperatures and low methanol concentration, while high salinity was beneficial for foam stability. When CTAF at a concentration of 0.2% was used as a foaming agent, foaming was excellent at a methanol concentration of 10%, a salinity of 22 ⨯ 104 mg/L, and a temperature of 90°C. With this study, uncertainties that existed in the literature regarding the effect of anion on surface activity and foam performance were explained and the effect of temperature, methanol and salinity on foam generation and stabilization was understood.


2020 ◽  
Vol 306 ◽  
pp. 112897 ◽  
Author(s):  
Maimaiti Nuer ◽  
Jiang Duan ◽  
Zengfeng Wei ◽  
Wenhai Wu ◽  
Jianxiang Ma ◽  
...  

2011 ◽  
Vol 236-238 ◽  
pp. 63-66
Author(s):  
Jun Sheng Li ◽  
Wei Jing ◽  
Liu Juan Yan ◽  
Li Na Li

In this paper, the correlations between the cleavage degree of disulfide bonds and soy protein surface activity had been studied in order to show the surface activity of soy protein. The disulfide bonds of soy protein were oxidized to sulfonic groups by performic acid. The distribution of polar and nonpolar groups, and the molecular structure of soy protein were changed because of the oxidation damage of disulfide bonds, and these changes led to changes in surface activity of soy protein. The results showed that the emulsifying property of soy protein was improved by oxidizing the disulfide bonds of protein compared with that of natural soy protein. The change of soy protein emulsifying property is closely related with the degree of the disulfide bond oxidation damage,and that was also an effective way to prepare the protein-based surfactant.


RSC Advances ◽  
2015 ◽  
Vol 5 (34) ◽  
pp. 27197-27204 ◽  
Author(s):  
Guangzhou Cao ◽  
Xiangfeng Guo ◽  
Lihua Jia ◽  
Xuhua Tian

Novel cationic surfactants exhibit high surface activity, interesting aggregation behaviors in aqueous solution and excellent bacterial activity.


2017 ◽  
Vol 225 ◽  
pp. 451-455 ◽  
Author(s):  
Ziyafaddin H. Asadov ◽  
Shafiga M. Nasibova ◽  
Ravan A. Rahimov ◽  
Gulnara A. Ahmadova ◽  
Saida M. Huseynova

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