Effects of salts and sucrose on the phase behavior of ternary mixtures of water, decane, and mono-ethylene glycol butyl ether

Abstract

Abstract In this study, liquid–liquid equilibriums are reported for different ternary systems of aqueous solutions with decane as oil and mono-ethylene glycol butyl ether (C 4 E 1 ) as surfactant. The appearing Winsor phases and their evolution are shown by drawing temperature versus surfactant weight fraction for a given ratio of aqueous solution to oil. The obtained diagrams have the well-known fishlike shape. Four parameters are used to discuss the influence of the additives: the perpendicular and horizontal asymptotes to the realms-of-existence of the Winsor III phase. The two horizontal asymptotes, i.e., the LCST (lower critical solution temperature) and UCST (upper critical solution temperature) show no significant changes upon adding chloride salts, except for the triethylphenylammonium cation as counter-ion. By contrast, significant changes of the values of these two parameters are found when the nature of the anion of sodium salts changes. The two perpendicular parameters γ 0 (minimum concentration of surfactant needed to form a Winsor III) and γ ˜ (minimum surfactant concentration needed to reach the Winsor IV phase from a Winsor III one) are only little affected by the nature of the additive. Two other parameters in relation with Winsor III area are also studied: δ reflects the vertical extent of the realms-of-existence of Winsor III versus temperature ( δ = UCST − LCST), while ξ = γ ˜ − γ 0 reflects its horizontal extension. The value of δ is affected by the nature of the anion of sodium salts and strongly increases in presence of Na 2 SO 4 , but also with sucrose as additive. The effect of additives has in general a more pronounced influence on the values of the LCST and UCST than on ξ . The results are discussed in terms of Hofmeister effects, of salting-in and salting-out and of the resulting depletion and adsorption on the interfacial film of the Winsor III middle microemulsion.