微乳液的热力学性质 I: 芳烃类的侧链链长对微乳液热力学函数影响

本文研究以非离子型表面活性剂-正辛醇-水-芳烃类所组成的微乳液, 探讨醇从油相转移到界面相时的自由能变化, 以及温度对自由能的影响。计算出熵和焓的变化, 发现在实验范围内, 上述热力学函数的对数值与芳烃侧链的碳原子数(n)呈线性关系。这些关系式对微乳液的构成和稳定性的讨论是重要的, 还对几种芳烃异构体所构成的微乳液的热力学函数进行了实验和讨论。     

微乳液的热力学性质 Ⅰ.芳烃类的侧链链长对微乳液热力学函数影响

本文研究以非离子型表面活性剂-正辛醇-水-芳烃类所组成的微乳液,探讨醇从油相转移到界面相时的自由能变化,以及温度对自由能的影响。计算出熵和焓的变化,发现在实验范围内,上述热力学函数的对数值与芳烃侧链的碳原子数(n)呈线性关系: ln(-⊿G_(30°O)~0,s→i)=-8.67+0.118n ln⊿H_(s→i)=12.0-0.604n ln⊿S_(s→i)~0=6.32-0.55n 这些关系式对微乳液的构成和稳定性的讨论是重要的,还对几种芳烃异构体所构成的微乳液的热力学函数进行了实验和讨论。     

非离子型表面活性剂的微乳液热力学性质(Ⅱ)——醇类的原子数和活性剂的氧乙烯基团的影响

本文研究了由非离子型表面活性剂、水、甲苯和醇所组成的微乳液,发现醇的烃链上碳原子数直接与热力学函数成线性关系,氧乙烯基团数与自由能、焓以及熵的对数值亦成线性关系。这些结果对研究微乳液的构成和稳定性很有意义。     

咪唑啉型表面活性剂组成微乳液的热力学性质

由咪唑啉型表面活性剂、醇、水和正十六烷组成微乳液，探讨了该微乳液中醇从油相转移到界面相时的自由能变化及温度对自由能变化的影响，算得了熵变和焓变。     

烷基芳基磺酸盐结构对微乳液热力学性质的影响

用稀释法研究了自制的6种不同结构的烷基芳基磺酸盐(AAS)在多组分体系中形成微乳液的标准热力学函数,并考察了分子结构、温度、短链醇、含水量和无机盐含量对其的影响。 结果表明,随着烷基芳基磺酸盐分子长烷基链碳原子数的增加,导致表面活性剂/正丁醇/正癸烷/水形成的微乳液体系中醇由油相转移到界面相的标准自由能ΔG0o→i减小,有利于微乳液的形成;ΔH0o→i无明显变化,ΔS0o→i增大,且与烷基链碳原子数呈线性关系。 ΔS0o→i=1.7975n+71.538。 随着表面活性剂分子芳环向烷基链中间位置移动,导致表面活性剂/正丁醇/正癸烷/水形成的微乳液体系中醇由油相转移到界面相的标准自由能ΔG0o→i减小,有利于微乳液的形成;ΔS0o→i增大,ΔH0o→i减小;温度的升高导致微乳液体系的ΔG0o→i减小,微乳液的形成更容易。随醇碳链上碳原子数增加,ΔG0o→i减小,有利于微乳液的形成,且ΔG0o→i与碳原子数n呈线性关系,ΔG0o→i=-2790.8n+7286.4(328 K);含水量的增加导致ΔG0o→i增大,不利于微乳液的形成,且ΔG0o→i与含水量V也呈线性关系。 ΔG0o→i=6697.8V-7170.4(318 K);无机盐浓度的增加导致ΔG0o→i减小,有利于微乳液的形成。     

二烷基磷(膦)酸萃取剂钠盐微乳液的热力学函数

测定了二烷基磷(膦)酸钠盐(NaDEHP,NaEHEHP和NaDTMPP)-醇-有机溶剂-水(或盐溶液)皂化萃取体系微乳液的ΔG~0~→~1(醇从油相转移到界面相的标准自由能变),探讨了萃取剂类型,有机溶剂类型,烷烃碳链长度,醇碳链长度,温度及水相金属离子浓度对热力学函数的影响规律     

非离子型微乳液的热力学性质Ⅲ:盐类和PH值的影响

以非离子型表面活性剂(Triton X-100)、十六烷、正己醇和水所组成的微乳液,研究醇从油相向界面层转移时的体系Gibbs函数变化,并从热力学关系式得出焓和熵的变化关系。本文研究水相中不同盐类和pH值对这些热力学函数的影响。发现这些热力学函数与盐类中阳离子价数和pH值都呈线性关系。     

非离子型微乳液的热力学性质Ⅲ:盐类和PH值的影响

以非离子型表面活性剂(Triton X-100)、十六烷、正已醇和水所组成的微乳液,研究醇从油相向界面层转移时的体系Gibbs函数变化,并从热力学关系式得出焓和熵的变化关系.本文研究了相中不同盐类和PH值对这些热力学函数的影响,发现这些热力学函数与盐类中阳离子价数和PH值都呈线性关系.     

非离子型表面活性剂组成的微乳液热力学性质 (IV) 烷烃的碳原子数影响

由表面活性剂、醇、油和水所组成的微乳液,油相的烷烃长度会影响到微乳液的性质,主要表现在界面相组成和界面张力.Birdi 用加溶法研究以十六烷、硬脂酸钠、水和醇(从C_5到C_9)所组成的微乳液,醇的碳原子数n_a 与标准自由能△G(?)有以下关系:△G(?),醇=1563-839.5n_a(J·mol~(-1)在同样体系内,戊醇和不同烷烃则:     

花生状微/纳米CaMoO_4的表面热力学性质

采用室温反相微乳液法制备了3种不同尺寸的花生状微/纳米CaMoO4.基于纳米CaMoO4与块体CaMoO4热力学性质的本质差异,结合化学热力学基本理论及热动力学原理,推导出纳米CaMoO4摩尔表面热力学函数的关系式.在此基础上,采用原位微量热技术获得了花生状微/纳米CaMoO4的摩尔表面热力学函数.结果表明,花生状微/纳米CaMoO4的表面热力学性质变化具有尺寸效应,即随着尺寸的减小,摩尔表面焓、摩尔表面Gibbs自由能、摩尔表面熵均增加.     

Comparison of hydrogen bonding in 1-octanol and 2-octanol as probed by spectroscopic techniques

Liquid 1-octanol and 2-octanol have been investigated by infrared (IR), Raman, and Brillouin experiments in the 10-90 degrees C temperature range. Self-association properties of the neat liquids are described in terms of a three-state model in which OH oscillators differently implicated in the formation of H-bonds are considered. The results are in quantitative agreement with recent computational studies for 1-octanol. The H-bond probability is obtained by Raman data, and a stochastic model of H-bonded chains gives a consistent picture of the self-association characteristics. Average values of hydrogen bond enthalpy and entropy are evaluated. The H-bond formation enthalpy is ca. -22 kJ/mol and is slightly dependent on the structural isomerism. The different degree of self-association for the two octanols is attributed to entropic factors. The more shielded 2-isomer forms larger fractions of smaller, less cooperative, and more ordered clusters, likely corresponding to cyclic structures. Signatures of a different cluster organization are also evidenced by comparing the H-bond energy dispersion (HBED) of OH stretching IR bands. A limiting cooperative H-bond enthalpy value of 27 kJ/mol is found. It is also proposed that the different H-bonding capabilities may modulate the extent of interaggregate hydrocarbon interactions, which is important in explaining the differences in molar volume, compressibility, and vaporization enthalpy for the two isomers.     

Microemulsions: Effect of alkyl chain length of alcohol and alkane

In microemulsions consisting of four components, i.e. detergent — water — oil — cosurfactant, the free energy of transfer from the continuous oil phase to the interfacial region for the cosurfactant is reported. From the effect of temperature on the free energy, the entropy and the enthalpy values are also reported. The effect of chain length of the alcohol (cosurfactant) is also described. It is further shown, that if the oil phase consists of hexadecane, then the free energy changes as a linear function of the number of carbon atoms in the cosurfactant. On the other hand, if the oil phase is benzene, the cosurfactant chain length has very little effect. These data are analyzed with respect to the microemulsion structure and stability.     

Solvation enthalpies of neutral solutes in water and octanol

The balance between electrostatic and non-electrostatic enthalpic contributions to the free energy of solvation of a series of neutral solutes in water and n-octanol is examined by means of continuum solvation calculations based on the Miertus–Scrocco–Tomasi (MST) method. The experimental data indicate that the solvation enthalpy of hydrocarbons is very similar in water and n-octanol, and that the enthalpic contribution measured for polar compounds is larger in water than in n-octanol. According to MST calculations, the different magnitude of the solvation enthalpy found for polar compounds in the two solvents can be largely attributed to the electrostatic contribution. Moreover, the results point out that there is close resemblance between the non-electrostatic components for both hydrocarbons and polar compounds in the two solvents. Finally, the results show the power of current continuum models like MST to dissect the total free energy of solvation in entropic and enthalpic contributions and suggest that new refinements of continuum solvation models should include not only the fitting to solvation free energies, but also their enthalpic components.     

Solvent effects on the complexation of 1-alkanols by parent and modified cyclodextrins. Calorimetric studies at 298 K

The formation of complexes of parent and alkylated cyclodextrins (CDs) with 1-heptanol and 1-octanol has been studied calorimetrically at 298 K in water and in concentrated aqueous solutions of urea. The forces involved in the association process are discussed in the light of the signs and values of the thermodynamic parameters obtained: association enthalpy, binding constant, Gibbs free energy, and entropy. It was inferred that: (i) in water, the formation of complexes for parent and substituted α-cyclodextrins (αCDs) is determined by enthalpy. For parent and substituted β-cyclodextrins (βCDs), instead, hydrophobic interactions are the prevailing forces determining complexation, as indicated by the small and negative or positive enthalpies and by the high and positive entropies. (ii) In urea, hydrophilic interactions are attenuated. The formation of complexes with alkylated CDs does not occur. (iii) The analysis of the thermodynamic properties confirms that inclusion is a process dominated by hydration phenomena. Modifications experienced by the solvent water in the hydration shells of the interacting substances upon association determine the formation of the complexes.     

Equation of State for Adsorption of Gases and Their Mixtures in Porous Materials

Desorption functions (G, H, S) are useful for adsorbent characterization, phase equilibria, and enthalpy and entropy balances. Adsorption isotherms, enthalpy, and entropy are temperature and pressure derivatives of the free energy, so that G(T, P) is an adsorption equation-of-state which contains complete thermodynamic information about the system. The free energy of desorption is the minimum isothermal work necessary to regenerate the adsorbent. The free energy of desorption also determines the selectivity of an adsorbent for different gases. The ideal enthalpy of desorption for a mixture (H = _i n _i h° _i ) is a simple function of the enthalpies of desorption for the individual components. Sample calculations of the free energy, enthalpy, and entropy desorption functions are provided for pure components and mixtures.     

An Artificial Receptor for Dimethyl Aspartate

[trans-5,15-Bis(2,7-dihydroxy-1-naphthyl)-2,3,7,8,12,13,17,18-octaethylporphyrinato]zinc(II) (1), a trifunctionalized porphyrin host, was prepared as a receptor for amino acid derivatives, particularly those having a hydrogen-bonding site in the side chain. The free energy changes for the binding of Leu-OMe, Asp-OMe, and Glu-OMe to 1 were -5.8 kcal/mol, -6.6 kcal/mol, and -5.9 kcal/mol, showing a selectivity for Asp-OMe. (1)H NMR titration experiments indicated that three simultaneous attractive interactions, one coordination interaction, and two hydrogen-bonding interactions, are operating in the host-guest complex. The preference for Asp-OMe over Glu-OMe was found to originate from the favorable enthalpy term for Asp-OMe. The free energy change, the enthalpy change, and the entropy change were determined and split into contributions arising from coordination interaction and from hydrogen-bonding interactions by use of reference hosts. Comparison of enthalpy and entropy changes suggests that the host-guest complex becomes more ordered as the number of recognition pairs increases.     

Thermodynamic studies of the interaction of molecular micelles and copolymerized molecular micelles with benzodiazepines and alkyl phenyl ketones using MEKC

In this study, polymers of sodium 10-undecenoyl L-leucinate (SUL) and sodium undecenyl sulfate (SUS) as well as their copolymerized molecular micelles (CoPMMs) were applied in MEKC as pseudostationary phases to separate benzodiazepines and alkyl phenyl ketones. SDS, a common pseudostationary phase used in MEKC, was also used for comparison. The van't Hoff relationship was applied to compute the temperature dependence of the MEKC retention factors of the test solutes to estimate the enthalpy, entropy, and the Gibbs free energy. Nonlinear van't Hoff plots were obtained with the majority of benzodiazepines indicating that the thermodynamic parameters were temperature-dependent in all surfactant systems for these solutes. In contrast, all alkyl phenyl ketones resulted in linear van't Hoff plots.     

Thermodynamics of surfactant-dye complex formation in aqueous solutions. Sodium alkyl sulfates and azo oil dye systems

Thermodynamics of surfactant-dye complex formation have been studied, in terms of equilibrium coefficient, using a spectrophotometer. The systems are 6 sodium alkyl sulfates, which have different alkyl chain lengths, and 4-phenylazo-1-naphthylamine. A pronounced spectral change in the dye solution occurs on addition of the surfactant; the change has a definite isosbestic point and a new absorption band at 535 nm because of surfactant-dye complex formation, which is caused by hydrophilic-hydrophilic interaction. As the alkyl chain length in the surfactant increases, the values of free energy change (negative) increase, while the value of enthalpy change (negative) increases and the value of entropy change (positive) decreases. The longer the alkyl chain length in surfactant increase, the more stable the surfactant-dye complex becomes.Surfactant-dye complex will form due to hydrophilic-hydrophilic interaction and will become more stable due to hydrophobic-hydrophobic interaction.     

Thermodynamic Calculation on the Formation of Titanium Hydride

A modified Miedema model, using interrelationship among the basic properties of elements Ti and H, is employed to calculate the standard enthalpy of formation of titanium hydride TiHx (1≤x≤2). Based on Debye theories of solid thermal capacity, the vibrational entropy, as well as electronic entropy, is acquired by quantum mechanics and statistic thermodynamics methods, and a new approach is presented to calculate the standard entropy of formation of TiH2. The values of standard enthalpy of formation of TiHx decrease linearly with increase of x. The calculated results of standard enthalpy, entropy, and free energy of formation of TiH2 at 298.16 K are -142.39 kJ/mol, -143.0 J/(mol?K) and -99.75 kJ/mol, respectively, which is consistent with the previously-reported data obtained by either experimental or theoretic