Abstract
The effects of macromolecules, gelatin, and polyvinylpyrrolidone (PVP), on the properties of foam comprising sodium dodecyl sulfate (SDS) and cetylpyridinium bromide (CPDB) have been studied by measurements of foamability, foam stability, surface tension, and solution specific viscosity. The results indicate that foamability and foam stability are significantly improved when macromolecules are added into mixed systems. Both gelatin and PVP associate with SDS/CPDB surfactants and form aggregates. Electrostatic repulsion and steric stabilization between the two sides of the foam lamellae, due to aggregation, and prevention of drainage in the lamellae, achieved by the long chains of macromolecules are the reasons for increasing foamability and foam stability. The interactions between PVP and surfactants is weaker than those between gelatin and surfactants. The strongest association between macromolecules and surfactants occurs when the molar ratio of SDS/CPDB is 1:1. By comparing PVP with gelatin, the former is favored to increase foamability, and the latter is favored to increase foam stability.
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