0000000000824344

AUTHOR

M. E. Fontanella

showing 3 related works from this author

Structural Investigation of Water/Lecithin/Cyclohexane Microemulsions by FT-IR Spectroscopy

1995

Abstract FT-IR spectra of water/lecithin/deuterated cyclohexane microemulsions as a function of water/lecithin molar ratio R ( R = [water]/[lecithin]) at various volume fractions ( O ) of the micellar phase have been recorded at 25°C. After elimination of the small spectral contributions due to deuterated cyclohexane and normalization, the shape of the C–H stretching band due to lecithin has been found dependent upon R and O whereas that of the O–H stretching band has been found dependent only upon R . The change in shape of the C–H band was interpreted in terms of a modification of the lecithin alkyl chain packing order. The analysis of the O–H band provides evidence that the hydroxylic gr…

chemistry.chemical_classificationfood.ingredientCyclohexaneHydrogen bondChemistryLecithinSpectral lineSurfaces Coatings and FilmsElectronic Optical and Magnetic MaterialsBiomaterialschemistry.chemical_compoundColloid and Surface ChemistryfoodDeuteriumPhase (matter)Organic chemistryPhysical chemistryMicroemulsionAlkylJournal of Colloid and Interface Science
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Dielectric properties of water/lecithin/cyclohexane gels

1993

Dielectric relaxation measurements in the frequency range 0.1–15 GHz have been carried out on water/lecithin/cyclohexane gels using a time domain reflectometry method (TDR). Dielectric dispersions describable in terms of a power law typical of percolated systems, but with exponents significantly different from those characterizing statically or dynamically percolated systems are observed. The dielectric dispersions, attributed to water and/or lecithin head group rotational motions, indicate that these motions are characterized by a wide spectrum of relaxation times.

food.ingredientAqueous solutionPolymers and PlasticsCyclohexaneChemistryThermodynamicsDielectricLecithinPower lawchemistry.chemical_compoundColloid and Surface ChemistryfoodNuclear magnetic resonanceMaterials ChemistryRelaxation (physics)MicroemulsionPhysics::Chemical PhysicsPhysical and Theoretical ChemistryReflectometryColloid and Polymer Science
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Calorimetric investigation of water/lecithin/cyclohexane microemulsions

1997

The enthalpies of dilution of water/lecithin/cyclohexane microemulsion-gels at variousR values (R=[water]/[lecithin]) and molar enthalpies of solution of water in lecithin/cyclohexane at a fixed lecithin concentration were determined calorimetrically at 25°C. Through a description of the process of dilution of water/lecithin/cyclohexane microemulsion-gels as one involving mainly the scission of lecithin reversed micelles in to smaller ones, the concentration dependence of the enthalpy was rationalized. Surprisingly, in order to account for the dilution enthalpies, it was not necessary to hypothesize a thermal effect arising from the breakage of the micellar network present in the micremulsi…

Aggregation numberfood.ingredientCyclohexaneEnthalpyThermodynamicsLecithinMicelleDilutionchemistry.chemical_compoundCycloalkanefoodchemistryOrganic chemistryMicroemulsionJournal of thermal analysis
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