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The Effect of Sugars on Monostearin Monolayers

✍ Scribed by Juan M.Rodriguez Patino; Manuela Ruiz Dominguez; Julia de la Fuente Feria

Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
616 KB
Volume
157
Category
Article
ISSN
0021-9797

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πŸ“œ SIMILAR VOLUMES

Mixed monolayers of acylglycerols on sug
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✍ Julia de la Fuente Feria; Juan M. RodrΓ­aguez Patino πŸ“‚ Article πŸ“… 1996 πŸ› American Institute of Chemical Engineers 🌐 English βš– 734 KB

Structural characteristics of mono-and distearin mixed monolayers spread on aqueous solutions containing sugar (glucose or sucrose) at 0.5 mol/L were studied as a function of temperature and integacial and subphase compositions. The compression isotherms were obtained using an automated Langmuir-typ

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The effect of temperature on four sorbitan ester (Span 20, sorbitan monolaurate; Span 40, sorbitan monopalmitate; Span 60, sorbitan monostearate; and Span 80, sorbitan monooleate) monolayers was analyzed. The covered temperature range was from 22 to 42 β€’ C. Surface pressure-molecular area isotherms

Structural Characteristics of Monopalmit
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Monopalmitin films spread on aqueous solutions of sugars were studied as a function of temperature and subphase composition (sugar type and its concentration in the aqueous bulk phase). The addition of sugars expanded the structure of monopalmitin monolayers, especially if they had previously adopte