Viscometric Studies of Cu(II) Surfactants Derived from Mustard Oil in Benzene at 303.15 K

The viscosity, specific viscosity, and fluidity of Cu(II) surfactant complexes derived from mustard oil with urea/thiourea/2-amino-6-chloro benzothiazole in a non-aqueous solvent has been determined at a constant temperature of 303.15 K. The results were used to determine the critical micelle concentration (CMC), soap complex-solvent interactions and the effect of chain length of the surfactant molecule on various parameters. The conclusions with regard to solute-solute and solute-solvent interaction have been discussed in terms of well-known Moulik and Jones-Dole equations. The effect of surfactant concentration on the viscosity of the solution in non-polar solvent has been discussed. The observations suggested that the structure breaking effect by the solute on the solvent molecules is more prominent above CMC as compared to below CMC after the formation of the micelles. This information plays a role in various industrial and biological applications.

Ultrasonic Studies of Cu(II) Soaps Derived from Mustard and Soya Bean Oils

Ultrasonic velocities have been measured in ternary mixtures containing copper soaps derived from mustard and soya bean in 20% and 40% methanol-benzene mixture to access the effect of polarity of solvent on the micellar features of surfactant. The studies suggest that predomination of benzene (higher percentage of non-polar solvent) play a significant role in compacting the molecular organization of the micelles. From these values, the specific acoustic impedance Z, adiabatic compressibility βad, intermolecular free length Lf, apparent molar compressibility ϕk, molar sound velocity R, primary solvation number Sn have been calculated. The data clearly indicate that the values of u, Z, Sn and R increase whereas the values of βad and Lf decrease consistently with increase of the soap concentration. The critical micelle concentration CMC has also been determined and it has been found that CMC is dependent on the composition of the solvent mixture and composition of the edible oil. The Masson equation has also been applied. The results have been explained on the basis of intermolecular interactions between solvent and solute.