Removal of a solid organic soil from a hard surface by glucose-derived surfactants: effect of surfactant chain length, headgroup polymerisation and anomeric configuration

Citation
A. Weerawardena et al., Removal of a solid organic soil from a hard surface by glucose-derived surfactants: effect of surfactant chain length, headgroup polymerisation and anomeric configuration, COLL SURF A, 169(1-3), 2000, pp. 317-328
Citations number
30
Categorie Soggetti
Physical Chemistry/Chemical Physics
Journal title
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
ISSN journal
09277757 → ACNP
Volume
169
Issue
1-3
Year of publication
2000
Pages
317 - 328
Database
ISI
SICI code
0927-7757(20000910)169:1-3<317:ROASOS>2.0.ZU;2-0
Abstract
The ability of sugar-derived surfactants to remove a solid organic soil fro m a hard surface has been investigated using a quartz crystal microbalance (QCM) technique. A matrix of anomerically pure alkyl glucosides and alkyl m altosides, as well as two polydisperse commercial alkylpolyglucoside (APG) surfactant mixtures, were investigated to study the way in which surfactant structure influences hard soil detergency behaviour. As expected, the remo val of the hard soil, tristearin, from the gold surface was poor at surfact ant concentrations below the critical micelle concentration (CMC) but rose dramatically at higher concentrations. At high concentrations above the CMC , the amount of hard soil ultimately removed was not dependent on the surfa ctant structure. In contrast, the kinetics of soil removal was dependent on the headgroup degree of polymerisation (DP), alkyl chain length, and anome ric configuration for the matrix of surfactants studied. Alkyl maltoside su rfactants removed the hard soil faster than the corresponding alkyl glucosi de; an alkyl chain length of ten carbon atoms provided faster soil removal than the octyl or dodecyl counterpart; and at short chain lengths, the alph a-anomers remove tristearin faster than the corresponding beta-anomer. (C) 2000 Elsevier Science B.V. All rights reserved.