A Comparative Study of Micellization Behavior of an Ethoxylated Alkylphenol in Aqueous Solutions of Glycine and Leucine

Densities (d) and sound velocities (v) of an ethoxylated alkyl phenol surfactant in aqueous solutions of two amino acids, namely glycine and leucine, have been measured over a temperature range of 25-40 A degrees C at intervals of 5 A degrees C by using density and sound analyzers. Experimental data have been used to calculate the isentropic compressibilities (kappa (s) ), apparent molar volumes (I center dot (v) ) and apparent molar adiabatic compressions (I center dot (kappa) ) in order to explain amino acid-surfactant interactions. The results have been discussed in terms of the effect of amino acids on the micellization behavior of the surfactant. A comparative study of both the amino acids has been carried out and is found that both amino acids produce a decrease in the CMC value of nonionic surfactant but to different extents.