Abstract
Abstract Three gemini surfactants with dibenzyl ether spacer (10-B-10, 12-B-12, and 14-B-14) were synthesized and characterized. The surface activity and thermodynamic properties of micellization were determined by surface tension, steady-state fluorescence microscopy, and conductivity methods. The thermodynamic parameters of micellization (ΔmicG0, ΔmicH0, and ΔmicS0) derived from the electrical conductivity measurement implied that the micellization of these surfactants was driven by enthalpy. The enthalpy–entropy compensation of micellization showed that the stability of micelles increased with increasing alkyl chain length. Finally, we evaluated the effects of alkyl chain length on the interfacial tension, foam ability, and the emulsion stability.
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