Structural Transition in the Isotropic Phase of the CEO/HO Lyotropic Mixture: A Rheological Investigation
arXiv:1504.01843 · doi:10.1021/la026595o
Abstract
We study the structural changes occurring in the isotropic phase of the C=EO/HO lyotropic mixture (up to 35% surfactant weight concentration) upon increasing the concentration and temperature, from small individual micelles to an entangled network which subsequently becomes connected. High-frequency (up to rad/s) rheological measurements give us access to the viscoelastic relaxation spectrum, which can be well described by the sum of two Maxwell models with very different temperature behaviors: the slower one ( s) is probably due to reptation, and its associated viscosity first increases with temperature (micellar growth) and then decreases after reaching a maximum (appearance of connections). The fast mechanism ( s) remains practically unchanged in temperature and can be related to the relaxation of local micellar order, as observed at higher concentration in a previous investigation. This interpretation is confirmed by additional measurements in aqueous mixtures of the related surfactant CEO (which forms smaller micelles), where only the fast mechanism -related to local order- is detected.