temperature at a given pressure. Further information and The formation of the water / ethanol mixture/air surface was knowledge have been accumulated on the properties and studied by measuring the surface tension as a function of temperastructures of these long chain alcohol/water interfaces by ture and the mole fraction of ethanol in the mixture. The surface examining the thermodynamic quantities such as entropy, composition, the entropy Ds, and energy Du of surface formation volume, and energy. To understand the interface formation were evaluated by adopting the thermodynamic equations. It was in more detail, it is greatly desirable to investigate it from shown that the surface was enriched in ethanol molecules comthe viewpoint of molecular interaction with reference to the pared with the bulk solution. The values of Ds and Du were bulk properties of the components and their mixtures. For examined closely by estimating the contribution from the nonideal this purpose, the surface formation of the water / short mixing in the bulk solution and that at the surface to Ds and Du.
It was concluded that the surface formation is driven by entropy chain alcohol mixtures, where the components are miscible at lower x 2 and by energy at higher x 2 , respectively, and that the at all proportions, is expected to be suitable because the bulk surface formation becomes more energetically favorable with risproperties have been studied and the alcohol molecules are ing temperature.