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Direct measurement of temperature-dependent interactions between non-ionic surfactant layers

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TLDR
In this paper, the force between two surfaces coated with pentaoxyethylene dodecyl ether, C12E5, and immersed in aqueous solution was measured as a function of surface separation in the temperature range 15-37 °C.
Abstract
The force between two surfaces coated with pentaoxyethylene dodecyl ether, C12E5, and immersed in aqueous solution has been measured as a function of surface separation in the temperature range 15–37 °C. The surfaces were prepared by allowing the non-ionic surfactant to adsorb on to hydrophobised mica from the solution. At 15 °C the interaction is repulsive at all separations, but above 20 °C an attractive minimum appears at separations below ca. 4 nm. The attraction increases rapidly with temperature and is identified with the interaction that gives rise to the phase separation (‘clouding’) in micellar solutions of many non-ionic surfactants as well as in the poly-(ethylene oxide)–water system.The net interaction is composed of two large parts, one entropic that is attractive and one enthalpic that is repulsive. The two parts nearly cancel, making the net interaction repulsive at low temperatures but attractive at high. They apparently originate mainly from the hydration interactions between the oxyethylene head groups on one surface with those on the other, and are of the same order of magnitude as in pure poly(ethylene oxide)–water solutions.The thickness of the non-ionic surfactant layers increases with temperature, implying a decrease in surface area per head group. This indicates that the intralayer head-group interaction also becomes more attractive (or less repulsive) with temperature.

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Journal ArticleDOI

Protein—surface interactions in the presence of polyethylene oxide

TL;DR: In this paper, the steric repulsion free energy and van der Waals attraction free energy of polyethylene oxide (PEO) chains were calculated as a function of surface density and chain length of PEO.
Journal ArticleDOI

Protein—surface interactions in the presence of polyethylene oxide: II. Effect of protein size

TL;DR: In this paper, the effect of surface density of polyethylene oxide (PEO) and protein size on protein resistance to protein adsorption has been studied, and the authors concluded that the longest chain length of PEO at optimum surface density appears best for protein resistance.
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A Critical Review of Surfactant-Mediated Phase Separations (Cloud-Point Extractions): Theory and Applications

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Polymer Brushes that Resist Adsorption of Model Proteins: Design Parameters

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Journal ArticleDOI

Forces between surfaces in liquids.

TL;DR: In this paper, a review of recent developments in the direct measurements of forces between surfaces in liquids at the angstrom resolution level is reviewed, revealing a rich variety of interactions and interaction potentials that depend on the nature of the surfaces and intervening liquids.
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