Phase separation and structural properties of semidilute aqueous mixtures of ethyl(hydroxyethyl)cellulose and an ionic surfactant
- 作者：Anna-Lena Kjø ; niksen ; Kenneth D. Knudsen and Bo Nyströ ; m
- 关键词：Turbidity ; SANS ; EHEC ; Gelation ; Temperature effect
- 刊名：European Polymer Journal
- 出版年：2005
- 期刊代码：35_00143057
- 类别：ms
- 出版时间：2005
- 卷：41
- 期：9
- 页码：1954-1964
- 文件大小：334 K
摘要
Turbidity and small-angle neutron scattering (SANS) measurements have been carried out over an extended temperature range (10–60 °C) on thermoreversible gelling and non-gelling semidilute aqueous systems of ethyl(hydroxyethyl)cellulose (EHEC) in the presence of various amounts of sodium dodecyl sulfate (SDS). EHEC dissolved in D2O exhibits a lower consolute solution temperature with an abrupt change of the turbidity upon heating the sample. The turbidity transformation is shifted toward higher temperatures (the cloud point temperature rises) and it becomes gradually gentler as the level of surfactant addition increases. Precision turbidity measurements demonstrate the existence of hysteresis effects when heating and cooling scans are conducted. This effect is reduced with SDS addition and disappears at a sufficiently high SDS concentration where most aggregates are disrupted. It is shown from temperature quench turbidity experiments that it takes a very long time for the temperature-induced complexes to disintegrate. The scattered intensity results from SANS at low values of the scattering vector (q) disclose that elevated temperature and low SDS concentration promote the formation of large-scale associations, and at higher levels of surfactant addition the tendency to form aggregates is suppressed. At high surfactant concentrations (8 and 16 mm), an interaction peak appears in the spectrum at intermediate values of q. For the EHEC sample with 8 mm SDS, the peak disappears at higher temperatures because of enhanced hydrophobicity of the polymer. The analysis of the SANS data for the gelling sample (EHEC with 4 mm SDS) reveals that the inhomogeneity of the gel becomes more pronounced in the post-gel region.