We studied the dynamics of a cationic surfactant monolayer, Gemini 12-2-12, at the air?water interface for surfactant aqueous solutions at concentrations below the critical micelle concentration. We present surface rheology experiments performed in a Langmuir trough by the oscillatory barrier technique. From these, we found negative surface viscosities at certain frequencies. We demonstrate that this unphysical result is a consequence of an unconsidered surfactant dynamics within the interfacial region. By surface pressure relaxation experiments, after a sudden modification of the interfacial area and by dynamic surface tension and surface potential measurements, several relaxation phenomena and relaxation times were identified. We found that surfactant adsorption and desorption processes are asymmetric: the characteristic times and the number of processes involved in the mechanisms of adsorption and desorption are different. This asymmetry invalidates the usual data analysis procedure that leads to the negative viscosities. Similar mechanisms could be at the origin of the negative viscosities reported in other systems, a possibility that remains to be explored.
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http://dx.doi.org/10.1021/acs.langmuir.9b00534 | DOI Listing |
Food Chem
December 2024
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China. Electronic address:
The effects of dairy sterilization techniques (65 °C/30 min, 72 °C/15 s, 85 °C/15 s, 100 °C/5 min, and 121 °C/5 s) on the epigallocatechin-3-gallate-casein (EGCG-CS) complexes were investigated through the structural and functional characteristics in this work. Fourier transform infrared spectroscopy (FT-IR) detection showed the redshirting of the absorption peak suggested structural changes in the amide I area. Field emission scanning electron microscopy (FESEM) and viscosity measurements proved that treatments above 85 °C broke non-covalent bonds, leading to instability and low viscosity of EGCG-CS.
View Article and Find Full Text PDFGels
December 2024
Department of Biotechnology, Chemistry and Standardization, Tver State Technical University, A. Nikitina Str., Building 22, Tver 170026, Russia.
In this study, novel anion photo-responsive supramolecular hydrogels based on cysteine-silver sol (CSS) and iodate anions (IO) were prepared. The peculiarities of the self-assembly process of gel formation in the dark and under visible-light exposure were studied using a complex of modern physico-chemical methods of analysis, including viscosimetry, UV spectroscopy, dynamic light scattering, electrophoretic light scattering, scanning electron microscopy, energy-dispersive X-ray spectroscopy, and X-ray photoelectron spectroscopy. In the dark phase, the formation of weak snot-like gels takes place in a quite narrow IO ion concentration range.
View Article and Find Full Text PDFGels
December 2024
School of Pharmacy, Inner Mongolia Medical University, Hohhot 010100, China.
Patchouli oil (PO) is a natural substance famous for its immune-enhancing and anti-inflammatory effects. Atopic dermatitis (AD) is characterized by epidermal gene mutations, skin barrier dysfunction, and immune dysregulation, making patchouli volatile oil a potential candidate for AD treatment. Initially, PO was mixed with ethyl oleate (EO), castor oil ethoxylated ether-40 (EL-40), anhydrous ethanol, and water to form a patchouli oil microemulsion (PO-ME) system.
View Article and Find Full Text PDFGels
December 2024
School of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, China.
During deepwater drilling, the low mudline temperatures and narrow safe density window pose serious challenges to the safe and efficient performance of deepwater water-based drilling fluids. Low temperatures can lead to physical and chemical changes in the components of water-based drilling fluids and the behavior of low temperature gelation. As a coarse dispersion system, water-based drilling fluid has a complex composition of dispersed phase and dispersing medium.
View Article and Find Full Text PDFFood Sci Nutr
December 2024
Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran.
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