Studies on thermodynamics of micellization of imidazolium-based surface-active ionic liquid [C15mim][Br] in aqueous media: Effect of D(+)-Xylose and D(+)-Glucose

Abstract

Owing to the extensive applications of surfactant-based systems, it is of extreme importance to understand the influence of various external additives on the system properties of surfactant solutions. Ionic liquids with long alkyl chain are extensively researched for their properties as surfactants. Herein, the micellization properties of the IL, [C15mim][Br] in the absence and in the presence of different concentrations of D(+)-Xylose and D(+)-Glucose as external additives have been scrutinized using numerous techniques such as electrical conductivity, UV–Visible, Fluorescence and FT-IR measurements at (298.15, 303.15 and 308.15)K. The values of important physicochemical properties essentially, CMC, degree of counter-ion dissociation, and various thermodynamic parameters which have been computed from conductivity measurements. The CMC values obtained using UV–Vis and Fluorescence technique also validate the results from conductivity measurements. Analyses of CMC values indicate that the studied carbohydrates promote the micellization of IL in the order: D(+)-Glucose > D(+)-Xylose as a consequence of their solute-out effect.