2013年5月
Thermal-Sensitive Viscosity Transition of Elongated Micelles Induced by Breaking Intermolecular Hydrogen Bonding of Amide Groups
LANGMUIR
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- 巻
- 29
- 号
- 18
- 開始ページ
- 5450
- 終了ページ
- 5456
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1021/la400604m
- 出版者・発行元
- AMER CHEMICAL SOC
A heat-induced viscosity transition of novel worm-like micelles of a long alkyl-chain amidoamine derivative (C18AA) bearing intermolecular hydrogen-bonding group was investigated by cryo-TEM, FT-IR, and rheological measurements. At lower temperature, C18AA forms straight elongated micelles with a length on the order of micrometers due to strong intermolecular hydrogen-bonded packing of the amide groups, although the micelles rarely entangle and have low value of zero-shear viscosity. The straight elongated micelles likely became flexible and underwent a morphological transition from straight structure to worm-like structure at a certain temperature, which caused a drastic increase in viscosity due to entanglement of the micelles. This morphological transition was caused by a defect of intermolecular hydrogen bonding between the amide groups on heating. Furthermore, addition of LiCl, which acts as hydrogen-bond breaker, also promoted the viscosity transition, leading to a lowering of the transition temperature.
- リンク情報
- ID情報
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- DOI : 10.1021/la400604m
- ISSN : 0743-7463
- Web of Science ID : WOS:000318756200009