The freezing behavior of aqueous n-alcohol nanodroplets

Hydration and Hydrogen Bond Order of Octadecanoic Acid and Octadecanol Films on Water at 21 and 1 °C

The temperature-dependent hydration structure of long-chain fatty acids and alcohols at air-water interfaces has great significance in the fundamental interactions underlying ice nucleation in the atmosphere. We present an integrated theoretical and experimental study of the temperature-dependent vibrational structure and electric field character of the immediate hydration shells of fatty alcohol and acid headgroups. We use a combination of surface-sensitive infrared reflection-absorption spectroscopy (IRRAS), surface potentiometry, and ab initio molecular dynamics simulations to elucidate detailed molecular structures of the octadecanoic acid and octadecanol (stearic acid and stearyl alcohol) headgroup hydration shells at room temperature and near freezing. In experiments, the alcohol at high surface concentration exhibits the largest surface potential; yet we observe a strengthening of the hydrogen-bonding for the solvating water molecules near freezing for both the alcohol and the fatty acid IRRAS experiments. Results reveal that the hydration shells for both compounds screen their polar headgroup dipole moments reducing the surface potential at low surface coverages; at higher surface coverage, the polar headgroups become dehydrated, which reduces the screening, correlating to higher observed surface potential values. Lowering the temperature promotes tighter chain packing and an increase in surface potential. IRRAS reveals that the intra- and intermolecular vibrational coupling mechanisms are highly sensitive to changes in temperature. We find that intramolecular coupling dominates the vibrational relaxation pathways for interfacial water determined by comparing the H₂O and the HOD spectra. Using ab initio molecular dynamics (AIMD) calculations on cluster systems of propanol + 6H₂O and propionic acid + 10H₂O, a spectral decomposition scheme was used to correlate the OH stretching motion with the IRRAS spectral features, revealing the effects of intra- and intermolecular coupling on the spectra. Spectra calculated with AIMD reproduce the red shift and increase in intensity observed in experimental spectra corresponding to the OH stretching region of the first solvation shell. These findings suggest that intra- and intermolecular vibrational couplings strongly impact the OH stretching region at fatty acid and fatty alcohol water interfaces. Overall, results are consistent with ice templating behavior for both the fatty acid and the alcohol, yet the surface potential signature is strongest for the fatty alcohol. These findings develop a better understanding of the complex surface potential and spectral signatures involved in ice templating.

Freezing of Dilute Aqueous-Alcohol Nanodroplets: The Effect of Molecular Structure

We investigate vapor-liquid nucleation and subsequent freezing of aqueous-alcohol nanodroplets containing 1-pentanol, 1-hexanol, and their 3-isomers. The aerosols are produced in a supersonic nozzle, where condensation and freezing are characterized by static pressure and Fourier transform Infrared (FTIR) spectroscopy measurements. At fixed water concentrations, the presence of alcohol enables particle formation at higher temperatures since both the equilibrium vapor pressure above the critical clusters and the cluster interfacial free energy are decreased relative to the pure water case. The disappearance of a small free OH peak, observed for pure water droplets, when alcohols are added and shifts in the CH peaks as a function of alcohol chain length reveal varying surface partitioning preferences of the alcohols. Changes in the FTIR spectra during freezing, as well as changes in the ice component derived from self-modeling curve resolution analysis, show that 1-hexanol and 1-pentanol perturb freezing less than their branched isomers do. This behavior may reflect the molecular footprints of the alcohols, the available surface area of the droplets, and not only alcohol solubility. The presence of alcohols also lowers the freezing temperature relative to that of pure water, but when there is clear evidence for the formation of ice, the ice nucleation rates change by less than a factor of ∼2-3 for all cases studied.