Thermodynamic investigation of the interaction between amino acids arginine and glutamic acid in micellization of cationic surfactant cetyltrimethylammonium bromide: a conductometric study
In this research, the effect of cationic micelles cetyltrimethylammonium bromide (CTAB) on interactions of two amino acids arginine and glutamic acid in aqueous solution have been investigated varying concentrations (0.001, 0.005 and 0.01 M) at different temperatures (298.15–328.15 K). The electrical conductivity measurement was used to calculate the effect of temperature and concentration of added amino acids on the micellization of surfactant and the results have been discussed in terms of two amino acids + CTAB, hydrophobic and electrostatic interactions in aqueous medium. The results showed that the values of critical micellization concentration (CMC) decreased with increasing concentration of arginine, while it increased with increasing concentration of glutamic acid. Using CMC and α values, thermodynamic parameters such as standard Gibbs free energy (ΔG°), standard enthalpy (ΔH°) and standard entropy (ΔS°) have been determined in the presence of amino acids (arginine and glutamic acid). ΔG° values are negative in all conditions with negative ΔH° and positive ΔS°, which indicates that the interaction between amino acid and surfactant is spontaneous. Therefore, both hydrophobic and electrostatic forces play a role in promoting the reaction. Also, the larger values of TΔS° compared to ΔH° show that the main driving force of the process is entropy and enthalpy has a smaller contribution.
Dezhampanah, H. and Pourmahdi-Tazeh Abadi, V. (2025). Thermodynamic investigation of the interaction between amino acids arginine and glutamic acid in micellization of cationic surfactant cetyltrimethylammonium bromide: a conductometric study. Applied Chemistry Today, 20(76), 65-80. doi: 10.22075/chem.2025.37280.2357
MLA
Dezhampanah, H. , and Pourmahdi-Tazeh Abadi, V. . "Thermodynamic investigation of the interaction between amino acids arginine and glutamic acid in micellization of cationic surfactant cetyltrimethylammonium bromide: a conductometric study", Applied Chemistry Today, 20, 76, 2025, 65-80. doi: 10.22075/chem.2025.37280.2357
HARVARD
Dezhampanah, H., Pourmahdi-Tazeh Abadi, V. (2025). 'Thermodynamic investigation of the interaction between amino acids arginine and glutamic acid in micellization of cationic surfactant cetyltrimethylammonium bromide: a conductometric study', Applied Chemistry Today, 20(76), pp. 65-80. doi: 10.22075/chem.2025.37280.2357
CHICAGO
H. Dezhampanah and V. Pourmahdi-Tazeh Abadi, "Thermodynamic investigation of the interaction between amino acids arginine and glutamic acid in micellization of cationic surfactant cetyltrimethylammonium bromide: a conductometric study," Applied Chemistry Today, 20 76 (2025): 65-80, doi: 10.22075/chem.2025.37280.2357
VANCOUVER
Dezhampanah, H., Pourmahdi-Tazeh Abadi, V. Thermodynamic investigation of the interaction between amino acids arginine and glutamic acid in micellization of cationic surfactant cetyltrimethylammonium bromide: a conductometric study. Applied Chemistry Today, 2025; 20(76): 65-80. doi: 10.22075/chem.2025.37280.2357
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