Studies on High Molecular Weight Aliphatic Amines and their Salts. VIII. Soluble and Insoluble Films of the Amine Acetates. A. The Surface Tension of Aqueous Solutions of Dodecylamine Acetate

1942 ◽  
Vol 64 (9) ◽  
pp. 2067-2070 ◽  
Author(s):  
Everett J. Hoffman ◽  
G. E. Boyd ◽  
A. W. Ralston
Keyword(s):  
Molecular Weight ◽  
Surface Tension ◽  
Aqueous Solutions ◽  
High Molecular Weight ◽  
Aliphatic Amines

Effect of Ethoxylation and Molecular Weight of Cationic Surfactants on Nucleate Boiling in Aqueous Solutions

2004 ◽  
Vol 126 (1) ◽  
pp. 34-42 ◽  
Author(s):  
Juntao Zhang ◽  
Raj M. Manglik
Keyword(s):  
Molecular Weight ◽  
Surface Tension ◽  
Aqueous Solutions ◽  
Cationic Surfactants ◽  
Bubble Dynamics ◽  
Surfactant Solution ◽  
Dynamic Surface Tension ◽  
Nucleate Boiling ◽  
Dynamic Surface ◽  
Reduce Surface Tension

Saturated, nucleate pool boiling on a horizontal, cylindrical heater and the associated bubble dynamics in aqueous solutions of cationic surfactants of different molecular weight and ethoxylation or ethylene oxide (EO) content, are experimentally investigated. Boiling curves qw″∝ΔTsat for different concentrations and photographic records of the salient features of the ebullient behavior are presented, along with a characterization of interfacial properties (surface tension and contact angle). The surfactant additive significantly alters the nucleate boiling in water and enhances the heat transfer. The enhancement increases with concentration, with an optimum obtained in solutions at or near the critical micelle concentration (c.m.c.) of the surfactant. The photographic and visual observations indicate a markedly different boiling behavior than that of water, as well as between pre- and post-c.m.c. solutions. A lower molecular weight surfactant tends to reduce surface tension faster, and show better enhancement performance than its higher molecular weight counterpart. With EO groups in its molecular chain the surfactant solution becomes more hydrophilic, and the higher wettability tends to suppress nucleation, thereby weakening the boiling process. Also, enhancement in pre-micellar solutions is shown to depend on the dynamic surface tension, and the number of EO groups in and molecular weight of the surfactant.

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