Abstract
The enthalpy of micelle formation of ionic surfactants in aqueous solutions with varying concentration of additives (i. e. NaCl. alcohols) was measured by using a very sensitive microcalorimeter. The heats of dilution were measured from concentrations below the c.m.c. to above c.m.c. This enables one to detect the aggregation process around the c.m.c. region, an analysis hitherto not extensively reported in the current literature. The effect of electrolyte addition on micellar enthalpy is discussed, as compared to the addition of short chain alcohols.
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