The influence of replacing water with ethanol, propanol, and butanol in alcohol–water mixtures on the rheological properties of wormlike micelles (WLMs) consisting of sodium salicylate (NaSal) and cetyltrimethylammonium bromide (CTAB) is investigated at 25 °C. At maximum viscosity of 100 mM CTAB and 60 mM NaSal, the alcohols at low concentrations of up to 8% ethanol, 3% propanol, and 2% butanol do not affect the WLM structure as indicated by the normal modulus values of the solutions, but they decrease the structural relaxation times and their viscosities. This behavior is explained by the fact that as alcohol chain length increases, it has lower miscibility in water, and hence, it can interact to a higher extent with WLMs even at lower contents. We hypothesize that alcohols adsorbed at the WLM surface make it more hydrophilic. The contacts between WLMs are therefore lost, the viscosity decreases, and the structural relaxation times become faster. At suitable contents, alcohol molecules can penetrate WLMs and damage their structure. For solutions with minimum viscosity, higher alcohol contents were required to destroy WLMs, and replacing water with ethanol leads to viscosity increase, followed by a gradual decrease at higher ethanol contents. Propanol and butanol drastically changed the WLM viscoelastic properties. Generally, as the alcohol chain length increases, WLMs become more pronounced at lower alcohol contents.

Graphical abstract

Alcohols, at relatively low amounts, do not affect the WLM structure but lead to vanishing of the entanglement between WLMs. Butanol, due to its longer chain compared to ethanol and propanol, destroys WLMs at lower contents. Generally, as alcohol chain length increases, the damage of entanglement between WLMs becomes more pronounced at lower alcohol contents.

中文翻译：

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蠕虫状胶束 (WLM) 在醇/水混合溶剂中的流变行为：醇链长度的影响

在 25 °C 下研究了在醇水混合物中用乙醇、丙醇和丁醇代替水对由水杨酸钠 (NaSal) 和十六烷基三甲基溴化铵 (CTAB) 组成的蠕虫状胶束 (WLM) 流变学特性的影响。在 100 mM CTAB 和 60 mM NaSal 的最大粘度下，低浓度（最高 8% 乙醇、3% 丙醇和 2% 丁醇）的醇不会影响 WLM 结构，如溶液的正常模量值所示，但它们减少了结构弛豫时间和它们的粘度。这种行为的解释是，随着醇链长度的增加，它在水中的混溶性降低，因此，即使在较低的含量下，它也可以在更高程度上与 WLM 相互作用。我们假设吸附在 WLM 表面的醇使其更具亲水性。WLM 之间的接触因此丢失，粘度降低，结构松弛时间变快。在适当的含量下，酒精分子可以穿透 WLM 并破坏其结构。对于具有最小粘度的溶液，需要更高的酒精含量来破坏 WLM，用乙醇代替水会导致粘度增加，然后在更高的乙醇含量下逐渐降低。丙醇和丁醇极大地改变了 WLM 的粘弹性。通常，随着醇链长度的增加，WLM 在较低的醇含量下变得更加明显。需要更高的酒精含量来破坏 WLM，用乙醇代替水会导致粘度增加，然后在更高的乙醇含量下逐渐降低。丙醇和丁醇极大地改变了 WLM 的粘弹性。通常，随着醇链长度的增加，WLM 在较低的醇含量下变得更加明显。需要更高的酒精含量来破坏 WLM，用乙醇代替水会导致粘度增加，然后在更高的乙醇含量下逐渐降低。丙醇和丁醇极大地改变了 WLM 的粘弹性。通常，随着醇链长度的增加，WLM 在较低的醇含量下变得更加明显。

图形概要

相对少量的醇不会影响 WLM 结构，但会导致 WLM 之间的纠缠消失。由于与乙醇和丙醇相比，丁醇的链更长，因此可以在较低含量下破坏 WLM。通常，随着醇链长度的增加，WLM 之间缠结的损害在较低的醇含量下变得更加明显。