Micellization of dodecyl, tetradecyl and imethyl ammonium bromides in the presence of additives. Part 1. Effect of temperature, alkyl chain length and alcohols on the critical micelle concentration and thermodynamic functions of micellization

The effect of temperature, alkyl chain length of surfactants and alcohols (methanol, ethanol, propanol, isopropanol) as well as mixed solvents (alcohol-water with various volume ratio) on the micellar properties of 3 commercially available quaternary ammonium salts of dodecyl, tetradecyl and octadecyltrimethyl ammonium cations with common bromide anion was studied using conductometric techniques. The critical micelle concentrations, the degrees of counterion binding (β) and the thermodynamic functions of micellization were calculated and compared.