Sorption/diffusion behaviour of anionic surfactants in polyacrylamide hydrogels: from experiment to modelling

• Autor(a) principal: Valente, A. J. M.
• Data de Publicação: 2003
• Outros Autores: Polishchuk, A. Ya., Burrows, H. D., Miguel, M. G., Lobo, V. M. M.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10316/5156; https://doi.org/10.1016/S0014-3057(03)00108-3
• topic: Hydrogels; Polyacrylamide; Ionic surfactants; Diffusion coefficients

The sorption and diffusion processes of anionic surfactants with different chain length through polyacrylamide hydrogels with low swelling degree have been studied by electrical conductivity measurements. The multicomponent equilibrium equation has been used to model the sorption isotherms of different anionic surfactant in the hydrogels. Such isotherms show that initial rapid sorption of unimer surfactant into the membranes occurs, suggesting that non-freezing water can be involved in these interactions. In aqueous solution, at concentrations near and above the critical micelle concentration an anti-co-operative region is found. The diffusion coefficients of the anionic surfactants inside the hydrogel matrix show that the mobility of diffusing surfactant entities is dependent on cross-linker concentration and chain length. The Cukier hydrodynamic model and the free volume theory as modified by Peppas and Reinhart were applied to explain the dependence of the diffusion coefficients of surfactant on surfactant concentration inside the hydrogel. The hydrodynamic model was applied with success to the more hydrophilic surfactant, sodium 1-octanesulfonate, showing that the diffusion coefficients, D, increase when the resistance to hydrodynamic medium decreases; when the surfactant chain length increases (sodium dodecyl sulfate and sodium 1-hexadecane sulphonate) the variation of D with the free volume can only be understood considering the sieving effect produced by the surfactant inside gel.