New sensitive micro-measurements of dynamic surface tension and diffusion coefficients: Validated and tested for the adsorption of 1-Octanol at a microscopic air-water interface and its dissolution into water

详细信息    查看全文

• 作者：Koji Kinoshita^a ; ^koji@sdu.dk ; Elisa Parra^a ; ^parra@sdu.dk ; David Needham^a ; ^b ; ^{needham@sdu.dk}
• 关键词：Micropipette interfacial area-expansion method ; Single microdroplet catching method ; Dynamic surface tension ; 1-Octanol ; Diffusion coefficient ; Frumkin isotherm ; Ward-Tordai model
• 刊名：Journal of Colloid and Interface Science
• 出版年：2017
• 出版时间：15 February 2017
• 年：2017
• 卷：488
• 期：Complete
• 页码：166-179
• 全文大小：1902 K
• 卷排序：488

文摘

Currently available dynamic surface tension (DST) measurement methods, such as Wilhelmy plate, droplet- or bubble-based methods, still have various experimental limitations such as the large size of the interface, convection in the solution, or a certain “dead time” at initial measurement. These limitations create inconsistencies for the kinetic analysis of surfactant adsorption/desorption, especially significant for ionic surfactants. Here, the “micropipette interfacial area-expansion method” was introduced and validated as a new DST measurement having a high enough sensitivity to detect diffusion controlled molecular adsorption at the air-water interfaces. To validate the new technique, the diffusion coefficient of 1-Octanol in water was investigated with existing models: the Ward Tordai model for the long time adsorption regime (1–100 s), and the Langmuir and Frumkin adsorption isotherm models for surface excess concentration. We found that the measured diffusion coefficient of 1-Octanol, 7.2 ± 0.8 × 10−6 cm2/s, showed excellent agreement with the result from an alternative method, “single microdroplet catching method”, to measure the diffusion coefficient from diffusion-controlled microdroplet dissolution, 7.3 ± 0.1 × 10−6 cm2/s. These new techniques for determining adsorption and diffusion coefficients can apply for a range of surface active molecules, especially the less-characterized ionic surfactants, and biological compounds such as lipids, peptides, and proteins.