Zusammenfassung
The influence of different salts on the lower crit. soln. temp. (LCST) of mixts. of propylene glycol Pr ether and of dipropylene glycol Pr ether with water was detd. exptl. It was obsd. that the temp. shifts follow precisely the same Hofmeister series for anions that was originally found for salting-in and salting-out effects for protein solns. The results are similar to the observations found ...
Zusammenfassung
The influence of different salts on the lower crit. soln. temp. (LCST) of mixts. of propylene glycol Pr ether and of dipropylene glycol Pr ether with water was detd. exptl. It was obsd. that the temp. shifts follow precisely the same Hofmeister series for anions that was originally found for salting-in and salting-out effects for protein solns. The results are similar to the observations found for mixts. of water with nonionic surfactants. In the case of dipropylene glycol Pr ether mixts. with water, temp. dependent phase diagrams in the presence of one salting-in (NaSCN) and one salting-out (Na2SO4) salt were measured at a fixed salt concn. in water of 0.041 M. Qual., the result can be interpreted by assuming that: (1) salting-in salts are partially sol. in org. phase; (ii) salting-out salts modify significantly the water structure near the interface; (3)a huge cooperativity in water structure near the interface.
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