Carbohydrate-surfactant interactions in aqueous and mixed organic solvents at various temperatures: Volumetric, compressibility and acoustical studies

• Published in: Journal of molecular liquids 2016-06, Vol.218, p.637-648
• Main Authors: Chauhan, S., Jyoti, J., Pathania, Lalita, Umar, Ahmad, Chauhan, M.S.
• Format: Article
• Language: English
• Subjects: Co-solvents; Critical micelle concentration; Hydrophilic hydration; Sodium dodecyl sulfate; Sugars
• ISSN: 0167-7322; 1873-3166
• DOI: 10.1016/j.molliq.2016.02.078

Herein, we report the detailed volumetric, compressibility and acoustical studies of carbohydrate-surfactant interactions in aqueous and mixed organic solvents at various temperatures. The interactions between sugars (ribose, glucose, sucrose and raffinose) and sodium dodecyl sulfate (SDS, an anionic surfactant) were studied in aqueous solutions at various temperatures, i.e. 293.15, 303.15 and 313.15K using density and speed of sound measurements. Further, to clearly understand the sugar–surfactant interactions, various parameters such as molar volume (Vϕ), isentropic compressibility (κs) and apparent molar isentropic compressibility (κϕ,S) were calculated from the obtained data. The observed results revealed that different saccharides exhibit pronounced effect on micellization of SDS which might be due to the differences in number of –OH linkages. The increase in such linkages results in dominance of sugar–water interactions, thus favoring the micelle formation. Further, to support such conclusion, viscosity measurements (relative viscosity and viscous relaxation time) of SDS in aqueous solutions of sugars were also examined. The effect of different co-solvents viz. dimethyl sulfoxide (DMSO), methanol (MeOH) and dioxane on sugar-surfactant interactions has also been discussed and demonstrated in this paper. •Study the temperature-dependent interactions between sugars (ribose, glucose, sucrose and raffinose) and sodium dodecyl sulfate•Effect of different co-solvents viz. dimethyl sulfoxide, methanol and dioxane on sugar-surfactant interactions•Explain the sugar–surfactant interactions