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X‐Shaped Sugar‐Derived Emulsifiers From ‘Click Chemistry’ ‐ A New Gemini Surfactant Type for Oil‐in‐Water Systems
Author(s) -
Hussein Ali Tammar,
Syahila Duali Hussen Rusnah,
Heidelberg Thorsten,
Anua Bin Tajuddin Hairul
Publication year - 2020
Publication title -
chemistryselect
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.437
H-Index - 34
ISSN - 2365-6549
DOI - 10.1002/slct.202000929
Subject(s) - pulmonary surfactant , surface tension , emulsion , sugar , chemistry , chemical engineering , contact angle , stabilizer (aeronautics) , side chain , organic chemistry , phase (matter) , polymer chemistry , polymer , mechanical engineering , biochemistry , physics , quantum mechanics , engineering
Three sugar‐based surfactants containing a double hydrophobic chain and two side‐by‐side arranged sugar head groups were synthesized by a click‐chemistry approach and investigated on assembly and surface active behavior. The surfactants exhibited higher packing parameters and lowered the surface tension more effectively than previously investigated Y‐shaped surfactants. However, although the surface tension was lower and found in the range of 32–36 mNm −1 , the surfactants were less effective emulsifiers than the Y‐shaped surfactants, indicating that the shape of a surfactant is affecting its emulsifying abilities more than its ability to lower the surface tension. The surfactant exhibited good oil‐in‐water emulsion stabilities, requiring five days for the separation of an emulsion in the absence of a polymeric stabilizer. Surfactant 14 show a fine crystal needle is a formation in contact with water and 1‐undecanol, based on the texture the latter was identified as an inverted hexagonal phase.