ISSN print edition: 0366-6352 ISSN electronic edition: 1336-9075 Registr. No.: MK SR 9/7 Published monthly

Clouding phenomena and thermodynamics of TX-100 + polyethylene glycol mixture: influence of several electrolytes

Md. Jamil Hossain, Mohammad Majibur Rahman, Md. Ruhul Amin, Md. Ackas Ali, Shahed Rana, Dileep Kumar, Md. Anamul Hoque, Javed Masood Khan, and Maqusood Ahamed

Department of Chemistry, Jahangirnagar University, Savar, Bangladesh

E-mail: dileepkumar@tdtu.edu.vn

Received: 22 June 2020  Accepted: 2 October 2020

Abstract:

Herein, the solution properties of Triton X-100 (TX-100) and polyethylene glycol (PEG) mixtures in H₂O and salt (potassium, sodium, and ammonium) solutions have been observed through the cloud point (CP) detection technique. The present observation reveals that the values of CP of the TX-100 + PEG mixed solution, in the presence of different salts, undergo a decrease compared to the values found in H₂O medium. The anion of common salts, such as sodium, potassium, and ammonium, was found to reduce the values of CP in the sample mixtures in the order: SO₄²⁻ > Cl⁻ > PO₄³⁻. The (Delta G_{{ ext{c}}}^{0}) value was calculated as positive in all experimental cases, and this observation manifests a non-spontaneous nature of clouding system. The non-spontaneity of TX-100 + PEG clouding process was gradually declined with the enhancement of salt concentrations. The (Delta H_{{ ext{c}}}^{0}) and (Delta S_{{ ext{c}}}^{0}) values were found negative, which experience a decrease with the addition of more concentrated salt solutions in almost all of the cases studied. The negative values of (Delta H_{{ ext{c}}}^{0}) and (Delta S_{{ ext{c}}}^{0}) indicate the existence of exothermic interactions (hydrogen bonding and weak dipole–dipole forces) operating between TX-100 and PEG. A linear relationship was established between (Delta H_{{ ext{c}}}^{0}) and (Delta S_{{ ext{c}}}^{0}) with R² values in the range of 0.9997–1.00.

Keywords: CP; TX-100; Polyethylene glycol; Thermodynamic properties; Binding interactions

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-020-01385-x

Chemical Papers 75 (4) 1363–1375 (2021)