Effect of ethylene glycol on the thermodynamic and micellar properties of Tween 20

Abstract.

The aggregation behaviour of Tween 20 in ethylene glycol–water mixed solvents has been investigated using surface tension, density, static and dynamic light scattering, and fluorescence measurements. Micellar and surface thermodynamics data were obtained from the temperature dependence of critical micelle concentrations in various aqueous mixtures of ethylene glycol. In order to evaluate the influence of the cosolvent, the differences in the Gibbs energies of micellization of Tween 20 between water and binary solvents were determined. This study allowed us to conclude that the ability of ethylene glycol to act as a structure breaker and its interaction with the surfactant hydrophilic group are the controlling factors of the micellization process. From the evaluation of the thermodynamics of adsorption at the solution–air interface, it was determined that the surface activity of the surfactant decreases slightly with increasing concentration of ethylene glycol at a given temperature. Partial specific volume data, obtained by density measurements, indicate that the fraction of solvent molecules interacting with the micelle, via hydrogen bonds, remained roughly constant. The effect of cosolvent on the size and solvation of the aggregates was analysed by means of static and dynamic light scattering measurements. It was found that the aggregation number decreased, whereas the whole micellar solvation increased with the ethylene glycol content. Micellar micropolarity was examined using two different probes, pyrene and 8-anilinonaphthelene-1-sulfonic acid, and was found to increase with ethylene glycol addition, accompanied by an enhanced solvation. Fluorescence polarization measurements found by using coumarin 6 as a hydrophobic probe revealed an increase in the micellar microviscosity. The observed trends in these microenvironmental properties were ascribed to a participation by ethylene glycol in the micellar solvation layer.