Synthesis and characterization both micellization and thermodynamic parameter of cationic surfactant mixture derived from vegetable oil

Abstract

The imidazolinium chloride salts have improved as a potential new material for a wide variety of industrial operations, due to their exceptional structures and properties. Therefore, recognition of the surface proprieties and thermodynamic criteria of this product is extremely important for fundamental and industrial operations. In this investigation a mixture of fatty imidazolinium chlorides was synthesized dealing with a novel method using sunflower oil as a promoter of fatty acids. The reaction of ethane-1,2 diamine with a fatty acid yields a fatty imidazoline molecule. Hydrochloric acid was used to obtain fatty imidazolinium hydrochlorides with cationic surfactant properties. A FT-IR and NMR spectroscopic technique was using to establish the synthetic structure. The surface tension and conductivity as a function of the surfactant concentration in aqueous solution were measured at distinct temperatures, to figure out the micellization, adsorption and aggregation characteristics in aqueous solutions. Formerly the effect of temperature on the CMC was investigated. The HLB values were assumed for our surfactant and the results achieved indicate that it is O/W emulsifier. The Krafft point was identified at 288.45 K. All Surface adsorption parameters like, the maximum surface excess concentration (Γmax), minimum area per molecule (Amin), effectiveness (πCMC), and efficiency of surface tension reduction (pC20) were calculated using Gibb’s equation. Finally, an attentive study of the thermodynamic aspects of air-ionic surfactant aqueous system reveals that the process of both micellization and adsorbtion was spontaneous and that adsorption is more favored than micellization.