Reactive surfactants in heterophase polymerization: Colloidal properties,film‐water absorption,and surfactant exudation

In this article the results obtained with latexes prepared by emulsion polymerization with a conventional surfactant and a polymerizable surfactant (surfmer) are presented. For this study, well‐defined styrene‐butylacrylate latexes with a conventional nonreactive surfactant (sodium dodecyl sulfate) and a maleate diester surfmer, of which films can be easily cast, were used. The latex with the surfmer was prepared following a surfmer addition strategy to maximize the amount of surfmer bound to the particle surface, and not buried in the particle interior. The latex properties in terms of mechanical stability, film‐water absorption, and film‐surfactant exudation were assessed and compared. The mechanical stability and water‐absorption properties of the latex prepared with surfmer were better than those of the latex with sodium dodecyl sulfate. Additionally, by using a surfmer the surfactant migration to the film‐substrate and film‐air interfaces can be inhibited. © 2002 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 40: 2994–3000, 2002     

Studies on the interactions between anionic surfactants and polyvinylpyrrolidone: Surface tension measurement, 13C NMR and ESR

 The interaction between anionic surfactants and polyvinylpyrrolidone (PVP) are investigated using ¹³C NMR, ESR spectroscopy and surface tension measurements at the air/water interface. The behavior of single-chained surfactant, sodium dodecyl sulphonate (AS), is compared with that of the double-chained surfactant, sodium bis(2-ethylhexyl) phosphate (NaDEHP). The results showed that a surfactant–polymer complex of “necklace and head structure” is formed in AS aqueous solutions in the presence of PVP due to the hydrophobic interaction between PVP and AS. The AS micelles nucleate on the polymer hydrophobic sites, and the mobility of the AS head groups is not affected. But, for NaDEHP surfactant, it was found that PVP is little effective in influencing the monomer–micelle equilibrium and no surfactant– polymer complex formed in the NaDEHP aqueous solution. Received: 8 May 1996 Accepted: 14 August 1997     

Stereochemical aspects of micellar properties of esterified glucoside surfactants in water: apparent molar volume, adiabatic compressibility, and aggregation number

 The apparent molar volume and the apparent molar adiabatic compressibility of the sugar-based surfactants methyl 6-O-octanoyl-α-d-glucopyranoside (α-MOnG), methyl 6-O-octanoyl-β-d-glucopyranoside (β-MOnG), and octyl β-d-glucoside were measured over a wide concentration range. Also, the aggregation number of their micelles was determined from the Debye plot using static light scattering data. It was found that the micellar aggregation number for α-MOnG is 179 at 35 °C, which is 1.5 times larger than that for β-MOnG, suggesting that the anomerism of the head group influences the packing of the monomers during micelle formation. Received: 30 September 1999 Accepted: 15 December 1999     

Solubilizing interactions of octylphenol surfactants with liposomes modeling the stratum corneum lipid composition

 The interaction of a series of polyethoxylated octylphenols (ethylene oxide units average 8.5–20.0) with liposomes modeling the stratum corneum (SC) lipid composition (40% ceramides, 25% cholesterol, 25% palmitic acid and 10% of cholesteryl sulfate) was investigated. The surfactant/lipid molar ratios (Re) and the bilayer/aqueous-phase partition coefficients (K) were determined by monitoring the changes in the static light scattering of the system during solubilization. The fact that free concentration for each surfactant tested was always similar to its critical micelle concentration (CMC) indi-cates that the liposome solubilization was mainly ruled by the formation of mixed micelles. The Re and K para-meters for liposome saturation fell as the surfactant HLB increased. Thus, at this interaction step the higher the surfactant HLB, the higher the ability of these surfactants to saturate SC liposomes and the lower their degree of partitioning into liposomes. However, the maximum solubilizing ability was achieved at intermediate HLB values. Thus, the octylphenols with 20 and 12.5 ethylene oxide units showed, respectively, the highest power of saturation and solubilization of SC structures in terms of the total surfactant amounts needed to produce these effects. Different trends in the interaction of these surfactants with SC liposomes were observed when comparing the Re and K parameters with those reported for PC ones. Thus, whereas the SC liposomes were more resistant to the surfactant action, the affinity of these surfactants with these bilayer structures was higher in all cases. Received: 3 March 1997 Accepted: 22 May 1997     

Interaction of a cationic surfactant to sodium polyphosphates with different degrees of polymerization

 The binding behavior of dodecylpyridinium chloride to sodium polyphosphate of various degrees of polymerization (DP) was studied by means of a potentiometric titration method using a surfactant-selective electrode in the presence of 10 mM NaCl at 30 °C. Binding isotherms were analyzed by direct calculation of a matrix expressing the partition function. It is found that binding affinity depends prominently on the polymer chainlength when the DP value is less than ca. 35, but becomes nearly independent on DP thereafter. No binding was observed for linear triphosphate or cyclic trimetaphosphate anions. The picture that arises for the binding is that the polymer’s end-effect reduces the apparent cooperativity, while the hydrophobic interaction with neighboring surfactant remains constant because of the short-range nature of the interaction. The so-called end-effect is associated with a superimposition of electrostatic potentials around the polymer rods. Both the matrix method and the Satake–Yang equation were carried out for simulations, and the matrix one shows a better fitting with the experimental data for the short-chain polyelectrolyte. Received: 1 July 1997 Accepted: 21 August 1997     

Investigation on the basic hydrolysis of crystal violet in mixed reverse micelles formed with AOT and nonionic surfactants

 The kinetics and thermodynamics of the basic hydrolysis of crystal violet (CV) in mixed reverse micelles formed with anionic surfactant AOT and nonionic surfactants have been investigated. It was found that the mixed reverse micelles had inhibitory effects on CV hydrolysis compared with the normal aqueous solution, and the equilibrium constant K of the reaction in mixed reverse micellar systems is smaller than that in pure water. The influence of water content and surfactant composition in reverse micelles on the second-order rate constant k ₁ of the positive reaction, on the first-order rate constant k _-1 of the reverse reaction, as well as on the equilibrium constant K of the reaction has been studied, and the results obtained were interpreted in terms of the nature of surfactants and the properties of microenvironment where the reaction took place. Received: 24 October 1997 Accepted: 18 March 1998     

Compliance with legal requirements: definition of limits, sampling and measurement uncertainty

In many cases compositional requirements for foodstuffs (e.g. limits for the fat, protein, dry matter, or water content) are established by legislation. Adequate compliance testing is possible only if limits are clearly defined, taking measurement and sampling uncertainty into consideration. Furthermore, decisions on compliance must be based on samples which reflect the composition of the quantity to be evaluated. The resulting sample sizes are normally regarded by food inspection authorities as being much larger than acceptable. Consequently, an alternative strategy should be developed. Autocontrol data (i.e. inspection results obtained by the factory) in principle provide an adequate data basis for decisions on compliance. However, they must be reliable and the food inspection authority must have access to these data on request. Using these data and on condition that they show an approximate normal distribution, an inspection strategy based on arithmetic mean and standard deviation can be developed. Reliable and transparent decisions on compliance can thus be made. In many cases an adequate verification of food authenticity requires a comparison of raw material and product composition. Maximum acceptable differences, taking the relevant sources of variation into consideration, have to be defined and should be used instead of limits. Received: 17 April 2002 Accepted: 23 June 2002