Abstract
The effect of various protein denaturants (11 urea and thiourea derivatives, acetamide, and guanidinium chloride) on the cloud point of a nonionic surfactant was investigated. In the range of 0.1–0.5 m, all but one additive increased the cloud point in direct proportion to their concentration. The proportionality constant b between cloud point increase and additive molality is a measure of the effectiveness of the additives to salt the surfactant in. It was proportional to the excess partial molal heat capacity of the additives at infinite dilution, which discloses the effect of the additives on the structure of water. Small b values were found for additives with negative excess heat capacities, which are structure breakers. The increase in b with increasing number and/or size of the alkyl groups in urea and thiourea is ascribed to increased micellar binding.
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