Impact of urea and glucose on the micellization of sodium dodecyl sulphate - cloxacillin sodium mixture at different Temperatures

Understanding the interactions between drugs and surfactants is crucial for improving drug delivery systems and developing successful therapeutic formulations. This investigation intends to evaluate the temperature-induced aggregation of sodium dodecyl sulfate (SDS) in combination with clocacillin sodium (ClxNa), while also examining the influence of glucose and urea on micellization. Conductivity measurements were employed to examine the interactions within the SDS-ClxNa system including aqueous glucose/urea at various temperatures. The addition of ClxNa facilitated micellization by lowering the critical micellar concentration (CMC) values of SDS. Glucose stabilizes the water structure and enhances hydrophobic interactions, hence lowering the CMC of SDS/SDS-ClxNa. Urea diminishes the hydrophobic action that promotes micellization by altering the water structure, hence increasing the CMC. A U-shaped pattern has been noticed in the correlation between temperature and the CMC of SDS-ClxNa in both aqueous and aqueous glucose/urea environments. Thermodynamic parameters (entropy of micellization, ΔS0m; enthalpy of micellization, ΔH0m; and Gibbs free energy of micellization, ΔG0m) and physicochemical variables (CMC and counterion dissociation, α) have been used to characterize the interaction between SDS and ClxNa. The spontaneity of micellization in the SDS-ClxNa system in both water and urea/glucose conditions is depicted by the negative ΔG0m results. The results offer critical understanding for scholars aiming to refine parameters, including temperature, concentration, and the incorporation of glucose/urea additives, to improve the effectiveness and durability of drug delivery systems.