4.7 Article

Influence of carboxymethylcellulose (NaCMC) on the aggregation and micellization behaviors in aqueous cethylpyridinium chloride solutions: Thermodynamic study and effect of polymer concentration

Journal

JOURNAL OF MOLECULAR LIQUIDS
Volume 265, Issue -, Pages 473-486

Publisher

ELSEVIER
DOI: 10.1016/j.molliq.2018.06.037

Keywords

Sodium carboxymethylcellulose; Cethylpyridinium chloride; Critical aggregation behavior; Aggregation thermodynamics; Micellization thermodynamics

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In the present work, we applied Dynamic Light Scattering (DLS), conductivity and rheological measurements in order to assess the most important characteristics of the interaction between sodium carboxymethylcellulose (NaCMC) and cethylpyridinium chloride (CPCI). We evaluate the effect of temperature and weight-percentage concentration of added NaCMC on critical aggregation (cac) and CPCI-critical micellization concentrations (cmc*) for mixtures NaCMC/CPCI in aqueous solutions. Careful energetic analyses showed that micellization of CPCI in water is entropically driven and exothermic in presence of NaCMC, while for NaCMC/CPCI aggregation, enthalpic and entropic terms are both important. The process of forming micelle-decorated NaCMC skeletons at the cac is more favored by heating and less favored when we add more quantities of NaCMC at fixed temperature. DLS measurements allowed us to imagine a possible scenario of the aggregates shape-size evolution upon adding CPCI. We think that aggregates or clusters constructed by several micelle-decorated polymers linked by hydrophobic interaction are responsible of the hydrodynamic radius bump situated at the cac. These entities reach several hundreds of nm and are mainly monodisperse. Moreover, viscosity results showed that these aggregates interconnect by hydrophobic zones that form upon adding more CPCI which leads to a kind of network and probably explains the viscosity bump appearing just after that of hydrodynamic radius. We draw attention however to the role of shearing in the formation of this structure. (C) 2018 Elsevier B.V. All rights reserved.

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