Degree of dissociation of ionic surfactant shells within a W/O microdroplet

Heng Kwong Tsao, Yu Jane Sheng, C. Y. David Lu

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

The thermodynamic properties of microemulsions and kinetic stability of water-oil (W/O) microdroplets were determined by Poisson-Boltzmann equation and ideal mixing assumption. The degree of dissociation depended on the competition between the entropy associated with counterions and surfactant ions. The results showed dependence of free energy change on dissociation which was hindered due to solubilization.

Original languageEnglish
Pages (from-to)10304-10312
Number of pages9
JournalJournal of Chemical Physics
Volume113
Issue number22
DOIs
StatePublished - 8 Dec 2000

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