Structural and Dynamic Properties of Lecithin–Alcohol Based w/o Microemulsions: A Luminescence Quenching Study
✍ Scribed by Spyridon Avramiotis; Vlassoula Bekiari; Panagiotis Lianos; Aristotelis Xenakis
- Publisher
- Elsevier Science
- Year
- 1997
- Tongue
- English
- Weight
- 111 KB
- Volume
- 194
- Category
- Article
- ISSN
- 0021-9797
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✦ Synopsis
structure of the systems was studied by fluorescence and Water-in-oil microemulsions have been made with lecithin in luminescence decay measurements and was shown to depend the presence of some alcohols. The structure of the microemulsions on the presence of the enzyme. A very important parameter has been studied by steady-state and time-resolved analysis of the influencing the structure of the system is the presence of luminescence quenching of Ru(bipy) 2/ 3 by Fe(CN) 30 6 . We found alcohol. It is known that lecithin is too lipophilic to form that well-defined microemulsions can be made only in the presence spontaneously the zero mean curvature phospholipid layers of short-chain alcohols such as propanol-1 and butanol-1. There needed for the formation of reverse micelles (14). The obexists a threshold for water content in order to obtain typical tention of stable systems is assured by the addition of a reverse micelles. Thus in the case of propanol-1, water/surfactant fourth component, such as a short chained alcohol. ratio w o should be above 20. By varying water content in the range 20 õ w o £ 40, the microemulsion droplets suffer dramatic
Recently the effect of the nature and concentration of structural changes and the system passes through a percolation the constituents, i.e., fatty acid chain lengths of lecithin, threshold. ᭧ 1997 Academic Press hydrocarbon, alcohol, on the extension of the L 2 isotropic Key Words: microemulsions; reverse micelles; fluorescence; lecimicroemulsion phase has been studied by Kahlweit et al. thin.
(15). Lecithin aggregates in organic solvents and microemulsions have been studied by several groups and various structures have been reported (16, 17). The addition of water