INTERACTION OF SODIUM DODECYL-SULFATE AND SALTS OF C-11-C17 CARBOXYLIC-ACIDS WITH POLY(DIALLYLDIMETHYLAMMONIUM BROMIDE) GEL

The effects of both nature and chain length (number of carbon atoms n is between 11 and 17) of anionic surfactants on surfactant interaction with poly(diallyldimethylammonium bromide) hydrogel were studied. At room temperatures, an increase in n was shown to drastically slow the surfactant-induced gel collapse. The difference decreases as temperatu re rises due to solubility enhancement in surfactants with higher n. T he maximum contraction of the polymer network was detected where the s alt of myristic acid (n = 13) was used as surfactant. Both an increase and a decrease of n result in higher equilibrium gel volumes.