Effects of Domain Size on Viscosity of α-Gel (α-Form Hydrated Crystal) Prepared from Eco-friendly Cationic Surfactant

Abstract

We determine the effects of the α-gel (α-form hydrated crystal) domain size on the viscosity of water-diluted α-gels consisting of the N-[3-(dimethylamino)propyl]docosanamide (APA-22) L-lactic acid salt, 1-octadecanol (C₁₈OH), and water. A decrease in the C₁₈OH mole content results in increased domain size and viscosity of the water-diluted α-gel system. Additionally, when a sample is prepared by slow cooling and/or at low stirring speed, the domain size and viscosity of the water-diluted α-gel system increase. A similar increase in the domain size and viscosity of the α-gel system is observed for annealed samples. The observed change in the α-gel domain size is explained by the crystal growth theory.

graphical abstract