모노長鎖알킬카르복시 베타인類의 미셀 形成에 關한 硏究

Studies on the Semicarbazone Formation of Monosubstituted Benzaldehydes

2-N,N,N-trimethyl ammonia decanoate, 2-N,N,N-trimethyl ammonio dodecanoate, 2-N,N,N-trimethyl ammonia tetradecanoate and 2-N,N,N-hexadecanoate with in straight long chain alkyl carboxybetaines, and N-decyl N,N-dimethyl ammonio ethanoate, N-dodecyl N,N-dimethyl ammonia ethanoate, N-tetradecyl N,N-dimethyl ammonia ethanoate and N-hexadecyl N,N-dimethyl ammonia ethanoate with in nitrogen-straight long chain alkyl carboxy betaines measured respectively surface tensions by the stalagmometer method at various temperature, also their critical micelle concentration were evaluated. In micellization, the contribution of standard free energy change(ΔG˚m), standard enthalpy change(ΔH˚m) and standard entropy change (ΔS˚m), have been calculated, with increasing temperature. ΔH˚m changes from negative, and a similar change in the sign of ΔH˚m is observed with increasing chain length at 25℃, while the entropy of micellization, ΔS˚m is positive over the temperature range studied, it becomes less so at higher temperatures. Estimates of the enthalpy and entropy contribution attributable to the ion head group and alkyl chain have been made. The enthalpy and entropy change, per methylene group increase respectively with increasing chain length the result are discussed in terms of current theories of micellization.