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Effects of surfactants on the characteristics and biosensing properties of polyaniline
Author(s) -
Kuczynska Agnieszka,
Uygun Aysegul,
Kaim Andrzej,
WilczuraWachnik Hanna,
Yavuz Ayse Gul,
Aldissi Matt
Publication year - 2010
Publication title -
polymer international
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.592
H-Index - 105
eISSN - 1097-0126
pISSN - 0959-8103
DOI - 10.1002/pi.2898
Subject(s) - polyaniline , cyclic voltammetry , thermogravimetric analysis , polymerization , chemistry , biosensor , ethylene oxide , glucose oxidase , fourier transform infrared spectroscopy , nuclear chemistry , conductive polymer , polymer chemistry , materials science , organic chemistry , chemical engineering , polymer , electrochemistry , copolymer , biochemistry , electrode , engineering
To investigate the effects of surfactants on the properties of polyaniline (PANI), a series of PANIs was synthesized in the presence of surfactants by chemical polymerization of aniline in an acidic medium, using (NH 4 ) 2 S 2 O 8 as oxidant. Three types of surfactant were used: (i) non‐ionic poly(ethylene oxide) (20) sorbitan monolaurate (Tween 20) and poly(ethylene oxide) (20) sorbitan monopalmitate (Tween 40); (ii) cationic (1‐tetradecyl)trimethylammonium bromide; and (iii) anionic sodium 1‐dodecanesulfonate and sodium 1‐pentanesulfonate. The structural, morphological and thermal properties of the various samples were characterized using Fourier transform infrared and UV‐visible spectroscopy, scanning electron microscopy and thermogravimetric analysis. Calorimetry was used to compare enthalpy changes during polymerization. The electrochemical and glucose biosensor properties of the PANIs were investigated using cyclic voltammetry and amperometric measurements. PANI‐Tween 20 and PANI‐Tween 40 were found to be good for immobilization of glucose oxidase enzymes and potential candidates for use in glucose biosensing. Copyright © 2010 Society of Chemical Industry