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Sol-gel encaged [(C 8 H 17 ) 3 NCH 3 ][RhCl 4 ] catalyses the double bond isomerization in the flavoring agent 4-allylanisole in aqueous microemulsions. In order to provide optimal composition of the reaction medium water/ n -propanol/surfactant/4-allylanisole micellar systems were formulated. The surfactants were sodium dodecyl sulfate, cetyltrimethylammonium bromide, sucrose monolaurate, and polyethylene glycol (7) glyceryl cocoate. The ratio (w/w) of n-propanol/surfactant equals 2/1. The extent of the microemulsions region as function of temperature was determined. The micellar systems were characterized by the volumetric parameters, density, excess volume, ultrasonic velocity and isentropic compressibility. The micellar densities increase with the increase in the water volume fraction. Ultrasonic velocities increase with the increase in water volume fraction up to 0.8 then decrease. Ultrasonic velocities increase with temperature for water volume fractions below 0.8 and decrease for water volume fractions above 0.8. Quantitative analysis of the volumetric parameters enabled the characterization of structural transition along the micellar phase. The particle hydrodynamic diameter of the oil-in-water systems was determined as function of temperature. The particle hydrodynamic diameter decreases in the case of the ionic surfactants while in the case of nonionic surfactants it increases.

Volumetric and Diffusion Properties of Water/Surfactant/ n -Propanol/4-Allylanisole Micellar Systems