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烷基芳基磺酸盐结构对微乳液热力学性质的影响

于涛 罗石琼 丁伟 王会敏 曲广淼 程杰成

应用化学2012,Vol.29Issue(11):1309-1315,7.
应用化学2012,Vol.29Issue(11):1309-1315,7.DOI:10.3724/SP.J.1095.2012.00488

烷基芳基磺酸盐结构对微乳液热力学性质的影响

Thermodynamic Properties of Microemulsion Formed by Different Kinds of Alkyl Aryl Sulfonates

于涛 1罗石琼 1丁伟 1王会敏 1曲广淼 1程杰成2

作者信息

  • 1. 东北石油大学化学化工学院 大庆 163318
  • 2. 大庆油田有限责任公司科技发展部 大庆 163318
  • 折叠

摘要

Abstract

The thermodynamic properties of microemulsion formed by six kinds of alkyl aryl sulfonates ( AAS, synthesized in the laboratory) in the multi-component systems were investigated by dilution method. The influences of molecular structure, temperature, short chain alcohol, water content and salt concentration were respectively discussed. The results show that the increase of long alkyl carbon atom number (in alkyl aryl sulfonate molecule) causes the △Go→iO; of the AAS/n-butanol/n-decane/water microemulsion systems decrease, along with the increase of the △So→iO , and facilitates the formation of the microemulsion. The △So→iO and carbon atom number of alkyl chain are in linear relationship, with △So→iO = 1. 7975n +71.538. The △Ho→iO is a constant. As the aromatic rings shift from the edge to the middle of the long carbonic chains, the △Go→iO of the microemulsion systems decreases, along with the decrease of △So→iO and △Ho→iO , facilitating the formation of the microemulsion. With the increase of temperature, △Go→iO of the microemulsion systems increase, hindering the formation of the microemulsion. The increase of carbon atom number of the alcohol causes AG^ decrease, which enables the formation of the microemulsion. △Go→iO and carbon atom number of the alcohol are in linear relationship, with △Go→iO = -2790. 8n +7286. 4(328 K). The increase of water content causes △Go→iO increase and the formation ability of the microemulsion decreases. △Go→iO and the volume of water are in linear relationship, with △Go→iO = 6697. 8V - 7170. 4 (318 K). The increase of salt concentration causes △Go→iO decrease, and the formation ability of the microemulsion increases.

关键词

烷基芳基磺酸盐/结构/微乳液/标准热力学函数

Key words

alkyl aryl sulfonate/ structure/ microemulsion/ standard thermodynamic functions

分类

化学化工

引用本文复制引用

于涛,罗石琼,丁伟,王会敏,曲广淼,程杰成..烷基芳基磺酸盐结构对微乳液热力学性质的影响[J].应用化学,2012,29(11):1309-1315,7.

基金项目

国家重点基础研究发展规划"九七三"(2005CB221300)和黑龙江省研究生创新科研(YJSCX2008-044 HLJ)资助项目 (2005CB221300)

应用化学

OA北大核心CSCDCSTPCD

1000-0518

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