Monolayers of fatty acids. I. Stearic acid on aqueous solutions of ethanol

J. M. Rodríguez Patino; J. de la Fuente Feria; C. Gómez Herrera

doi:10.3989/gya.1991.v42.i2.1258

Monolayers of fatty acids. I. Stearic acid on aqueous solutions of ethanol

Authors

J. M. Rodríguez Patino Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla
J. de la Fuente Feria Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla
C. Gómez Herrera Departamento de Ingeniería Química. Facultad de Química. Universidad de Sevilla

DOI:

https://doi.org/10.3989/gya.1991.v42.i2.1258

Keywords:

Emulsion stability, Monolayer, Stearic acid, Surface balance

Abstract

The structure and stability of fatty acid monolayers spread on aqueous solutions with ethanol has been studied. The experiments were carried out isothermically using a commercial Langmuir balance (Lauda). Monolayers exhibit solid or condensed liquid structure depending of the ethanol concentration in the subphase. Temperature has not a significant influence on the monolayer. Structure there is a loss of stearic acid film through solution into the adjacent subphase. This loss is increased with the temperature and ethanol concentration in the subphase.

Downloads

Download data is not yet available.

Downloads

Published

1991-04-30

How to Cite

Rodríguez Patino JM, de la Fuente Feria J, Gómez Herrera C. Monolayers of fatty acids. I. Stearic acid on aqueous solutions of ethanol. grasasaceites [Internet]. 1991Apr.30 [cited 2023Jun.8];42(2):114-20. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1258

Download Citation

Issue

Vol. 42 No. 2 (1991)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.