A relative study on the micellization behavior of 12–2–12 Gemini surfactant with lactose and maltodextrin in aqueous medium: Spectroscopic and conductometric analysis

Abstract

The present work reports the micellization mechanism and physico–chemical properties of synthesized 12–2–12 Gemini surfactant in aqueous solution of carbohydrates (lactose and maltodextrin) (0.0, 0.5, 1.0) % (w/v) at varying temperatures in the range (293.15–313.15) K. For this purpose, conductometric as well as spectroscopic measurements have been engaged to analyze the micellar modulation of Gemini surfactant in terms of its critical micelle concentration (CMC). The carbohydrates (lactose/maltodextrin) have been found to decrease the CMC of 12-2-12 Gemini surfactant, however, the effect is much more pronounced in maltodextrin as compared to lactose which is in compliance with the hydrophobic region present in the molecules. Further, temperature dependence of CMC has been employed to compute thermodynamic parameters of micellization in order to procure a better knowledge about the behavior of surfactant and intermolecular interactions present in such systems. The study of aqueous Gemini–carbohydrate systems may be helpful in working towards a healthier world from both personal as well as environmental aspects of life.