The conformational transition of a 0.5% dispersion of poly(N-isopropylacryl
amide) [poly-(NIPAM)] microgel, in aqueous solution, has been examined in t
he presence and absence of sodium dodecyl sulphate (SDS) using a variety of
physico-chemical techniques. The conformational transition temperature (T-
m) of the mixed microgel-SDS dispersion, as measured by turbidimetric analy
sis, was found to increase as a function of SDS concentration. These data w
ere consistent with those obtained by high sensitivity differential scannin
g calorimetry (HSDSC). The same technique revealed that the specific heat (
Delta H-cal) of the mixed dispersion decreased as the concentration of SDS
increased. However the Delta T-1/2 (the width of the transition in degrees
C at 1/2C(p,max)) and the Delta C-p,C-d (the difference in pre- and post-tr
ansition heat capacity) both increase with SDS concentration. Viscometric d
ata shows an increase in the reduced viscosity under isothermal conditions
at 25 degrees C, while the viscosity-temperature profile of each mixed micr
ogel-SDS dispersion revealed that the conformational transition behaviour m
irrored that obtained from the turbidity and HSDSC measurements. Isothermal
viscosity data, at 25 degrees C, suggests that the structure of the microg
el becomes more extended with increasing SDS concentration. This interpreta
tion is confirmed by dynamic light scattering measurements, which clearly s
how that the hydrodynamic diameter of the microgel particles increases with
SDS concentration, over the range 0-12 mM, by approx. 17%. Sorption isothe
rm data shows that, below a SDS concentration of 4 mM, sorption is low then
increases steadily until a concentration of 12 mM. The results of conducti
vity measurements, carried out in the presence and absence of SDS (below an
d above the T-m of the microgel dispersion). are also reported and show tha
t the contraction of the microgel particle results in an expulsion of some
surfactant from within the microgel structure. (C) 2000 Elsevier Science Lt
d. All rights reserved.