Water Sorption Isotherms of Surfactants: A Tool To Evaluate Humectancy

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• 作者：Elisabeth Asmus ; Christian Popp ; Adrian A. Friedmann ; Katja Arand ; Markus Riederer
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：July 6, 2016
• 年：2016
• 卷：64
• 期：26
• 页码：5310-5316
• 全文大小：369K
• 年卷期：0
• ISSN：1520-5118

文摘

Fundamental experimental data for moisture absorption of non-ionic polydisperse surfactants with differing ethylene oxide (EO) content and variable aliphatic portions were measured at relative humidities between 0 and 95% at 25 °C. Remarkable differences in moisture absorption were observed between surfactant classes but also within one series of surfactants differing in either EO content or the long-chain aliphatic fraction. Both the EO units as well as the entire molecular structure, including also the lipophilic domain, were discussed to account for the humectant activity of surfactants. Water sorption isotherms showed an exponential shape, which was argued to be associated with the formation of a “free” water domain. These humectant properties might be relevant to the behavior of a foliar-applied spray droplet of agrochemical formulation products because the uptake of active ingredients will be enhanced as a result of deferred crystal precipitation.