Search results for "Emulsion"

Chemical Reactivity in AOT Microemulsions:  Kinetics of Water Replacement in a Square-Planar Palladium(II) Aquo Complex by Monoalkylthioureas

1998

The kinetics of water replacement in the cationic palladium(II) aquo complex [Pd(Et4dien)(H2O)]2+, where Et4dien = Et2N(CH2)2NH(CH2)2NEt2, by thiourea, methylthiourea, and ethylthiourea have been studied at 25.0 °C in heptane−AOT−water microemulsion over a wide range of the molar ratio R (=[H2O]/[AOT]) at the constant surfactant concentration of 0.13 mol dm-3. The reaction rates are significantly higher in microemulsions than in bulk water and decrease rapidly as the parameter R increases. The kinetic data, interpreted quantitatively by applying the pseudophase model to the microemulsion, indicate that there is a weak partitioning of the nucleophiles between the water core and the AOT inter…

Frontispiece: Low‐Temperature Miniemulsion‐Based Routes for Synthesis of Metal Oxides

2020

Inhibition of the precipitation of barium salts in sodium dodecyl sulfate/0.1 M HCl/n-pentanol microemulsions and liquid crystals

1989

Abstract The phase ternary diagram of the sodium dodecyl sulfate (SDS)/0.1 M HCl/n-pentanol system is studied. Three monophase regions were observed: water rich and n-pentanol rich microemulsions, and a liquid crystal. These media have a strong ability to control the rate of crystal growth of barium sulfate and barium dodecyl sulfate, the precipitation being totally inhibited in the liquid crystal region.

Behavior of Flavor Compounds in Model Food Systems:  a Thermodynamic Study

2003

Physicochemical parameters, such as hydrophobicity, water solubility, and volatility, of four flavor compounds (ethyl acetate, ethyl butyrate, ethyl hexanoate, and 2-pentanone) were determined. The amount of flavor compounds released from different model matrices (mineral water, purified triolein, an oil-in-water emulsion, a carbohydrate matrix, and a complex matrix containing lipids and carbohydrates) into the gaseous phase was determined at thermodynamic equilibrium, at 37 degrees C, by static headspace gas chromatography. The degree of interaction between the flavor compounds and the matrix components was shown by measuring the percentage retention using the water matrix as the reference…

Comparison of different methods: static and dynamic headspace and solid-phase microextraction for the measurement of interactions between milk protei…

2002

Interactions between 10 aroma compounds from different chemical classes and 5 mixtures of milk proteins have been studied using static or dynamic headspace gas chromatography and solid-phase microextraction (SPME). Static headspace analysis allows the quantification of the release of only the most abundant compounds. Dynamic headspace analysis does not allow the discrimination of flavor release from the different protein mixtures, probably due to a displacement of headspace equilibrium. By SPME analysis and quantification by GC-MS (SIM mode) all of the volatiles were quantified. This method was optimized to better discriminate aroma release from the different milk protein mixtures and then …

Comparison of surfactant-mediated liquid chromatographic modes with sodium dodecyl sulphate for the analysis of basic drugs

2020

In reversed-phase liquid chromatography (RPLC), basic drugs are positively charged at the usual working pH range and interact with free anionic silanols present in conventional silica-based stationary phases. This translates into stronger retention and tailed and broadened peaks. This problem can be resolved by the addition of reagents to the mobile phase that are adsorbed on the stationary phase, avoiding the access of solutes to silanols. Among these additives, surfactants under micellar conditions have provided good silanol suppressing potency through the technique known as micellar liquid chromatography (MLC). The most common example of this is anionic sodium dodecyl sulphate (SDS). Whe…

Analysis of tricyclic antidepressants in pharmaceuticals by microemulsion liquid chromatography

2021

Abstract Basic compounds yield long retention times and broad and asymmetric peaks in reversed-phase liquid chromatography, due to interaction with residual silanols in the columns. The addition of the surfactant sodium dodecyl sulphate in the so called micellar liquid chromatography enhances the efficiency, but long retention is achieved, due to electrostatic interaction between the cationic species of basic compounds and the anionic sulphate group of the surfactant. This forces the addition of a strong organic solvent to get appropriate times. An alternative is the use of a microemulsion (ME), formed by mixing surfactant, oil and an alcohol as co-surfactant. Association of hydrophobic com…

Factors affecting the moisture permeability of lipid-based edible films: a review.

2002

Moisture transfers inside food products could be controlled or limited by the use of edible films. These are usually based on hydrophobic substances such as lipids to improve barrier efficiency. Water permeability of films is affected by many factors, depending on both the nature of barrier components, the film structure (homogeneous, emulsion, multilayer, etc.), crystal type, shape, size and distribution of lipids, and thermodynamics such as temperature, vapor pressure, or the physical state of water in contact to the films. After a brief presentation of lipids and hydrophobic substances used as moisture barrier, cited in the scientific literature, this article reviews all of the parameter…

Role of the co-surfactant nature in soybean w/o microemulsions.

2008

Abstract The influence of the co-surfactant on physicochemical properties of w/o soybean oil microemulsions (MEs) has been studied. In spite of the similarity in phase diagrams, the MEs display remarkable differences when examined by electrical conductivity, dynamic light scattering (DLS), small angle X-ray scattering (SAXS) and linear voltammetry. When different short-chain alcohols were employed as co-surfactants, together with sodium dodecyl sulfate (SDS) as surfactant, the DLS results indicated the systems to be monodisperse. Both the electrical conductivity of the MEs and the hydrodynamic radii of the droplets (RH) increased with water content while RH diminished as temperature increas…

Kinetic study of the release of aroma compounds in different model food systems

2007

Abstract Kinetics of release as a function of time from different model food matrices (mineral water, an oil-in-water emulsion, a carbohydrate matrix and a complex matrix containing lipids and carbohydrates) were measured at 37 °C for four flavour compounds. Carbohydrate matrix and complex matrix were elaborated to have a similar rheological behaviour. Flavour compounds belonging to the strawberry flavour note were chosen: a homologous series of ethyl esters (C4, C6 and C8) and a ketone (C5). The influence of the nature of flavour compounds on the kinetics of release was studied. On the other hand, the influence of the composition of the matrix on the kinetics of release was pointed out. Fr…