Aging mechanism of unsaturated long-chain amidosulfobetaine worm fluids at high temperature
- 22 March 2011
- journal article
- research article
- Published by Royal Society of Chemistry (RSC) in Soft Matter
- Vol. 7 (9), 4485-4489
- https://doi.org/10.1039/c0sm01394c
Abstract
Both fundamental and technological research interests have highlighted in recent years a remarkable growing focus on surfactant wormlike micelles. Nevertheless, long-term thermal stability, as well as the corresponding aging mechanism of viscoelastic worm fluids was rarely examined. We report for the first time the high-temperature aging effect on wormlike micellar solutions formed by an unsaturated C22-tailed amidosulfobetaine surfactant in the absence and presence of a reducer, by means of rheological methods, cryo-TEM observations, IR and 1H NMR measurements. It was found that the aging effect mainly resulted from the degradation of the carbon–carbon double bond in the surfactant tail rather than its amido head group; and the addition of a small amount of reducing agent could effectively improve thermal stability of the worm fluids.Keywords
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