THE EFFECTS OF AMINO ACIDS AND AMMONIUM ACETATE ON THE MICELLIZATION PROPERTIES OF IONIC LIQUID 1 DECYL-3- METHYLIMIDAZOLIUM BROMIDE IN AQUEOUS SOLUTION

The understanding of the molecular-level interactions between biomolecules and ionic liquids (ILs) in aqueous media is crucial for the optimization of a number of relevant biotechnological processes. In this work, The self-aggregation behaviour and thermodynamic properties of surface active ionic liquid (SAIL) 1-decyl-3-methylimidazolium bromide ([C10mim][Br]) in aqueous solution of two amino acids (glycine and alanine) and ammonium acetate have been investigated by means of volumetric and compressibility measurements at different temperatures. The critical micelle concentrations (CMC) obtained from the different thermodynamic properties show that the curves of CMC against temperature show a shallow minimum at a certain temperature and an increasing trend at the higher temperature range. The temperature dependency of infinite dilution partial molar properties ( and ), apparent molar properties at the critical micelle concentration (Vφ,cmc and Kφ,cmc), apparent molar properties in the micellar phase ( and ) and the change of apparent molar properties upon micellization ( and ) were derived from the experimental volumetric and compressibility values.