ABSTRACT
The pressure-jump technique has been used to characterize slow relaxation for many ionic surfactant solutions and mixtures. The association of many classes of surface active molecules into micellar aggregates in solution is a well known phenomenon. The presence of micelles influences a number of solution properties and has a great influence on the uses of micellar solutions in technological processes. The addition of alcohols of various carbon numbers shows that micellar stability of 100 mM sodium dodecyl sulfate solutions is decreased by the addition of methanol, ethanol, propanol and butanol. Micellar stability has a significant effect on many processes that involve an increase in interfacial area. The rate of solubilization of oil is also influenced by micellar stability. Micellar stability can be a controlling factor in a number of processes that are of great importance in industrial applications.
