Rheological Properties of Wormlike Micellar Solutions Being Available in Wide Temperature Range in Sucrose Palmitate Systems
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概要
- 論文の詳細を見る
We investigated the melting point of the hydrated solid and rheological property of wormlike micellar solutions in the water/sucrose monopalmitate (C16SE)/tri (oxyethylene) dodecyl ether (C12EO3) system when a part of C16SE was substituted with the surfactants which have lower Krafft point than C16SE. The melting point of the hydrated solid of the water/C16SE/C12EO3 system is around 34°C. When C16SE is substituted with sodium dodecyl sulfate (SDS), the melting point of the hydrated solid decreases below 5°C at α (weight fraction of SDS in C16SE+SDS mixture) being greater than 0.3 and the zero shear viscosity (η0) increases from the original nonionic system. When C16SE is substituted with octa (oxyethylene) dodecyl ether (C12EO8), the melting point of the hydrated solid decreases down to 24°C and the maximum zero shear viscosity (η0max) decreases with the increase in α (weight fraction of C12EO8 in C16SE+C12EO8 mixture). η0max is dramatically increased by the substitution of C16SE with SDS. With further increase of α, η0max decreases gradually. The dynamic rheology data of highly viscous wormlike micellar solutions fit well to the Maxwell’s mechanical model of viscoelastic material, indicating the formation of rigid network of entangled wormlike micelles. Shear (plateau) modulus G0 is almost unchanged, whereas relaxation time τR shows similar behavior to η0max. Hence, the behavior of η0max can be explained from the behavior of τR by considering the equation relating these quantities, η0=G0τR. Since τR is proportional to the length of wormlike micelles, the behavior of η0max can be explained in terms of the change in the length of wormlike micelles caused by the addition of SDS.
- 日本油化学会の論文
著者
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Aramaki Kenji
Graduate School of Environment and Information Sciences, Yokohama National University
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Aramaki Kenji
Graduate School Of Environment And Information Science Yokohama National University
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Yamamoto Mie
Graduate School of Environment and Information Sciences, Yokohama National University
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Ando Hiromi
Graduate School of Environment and Information Sciences, Yokohama National University
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Arima Satoshi
Technical Development Center, Mitsubishi-Kagaku Foods Co.
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