English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/16066
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Influence of fatty acid structure on liquid crystal formation in systems with anionic surfactant, diethyleneglycol ethylether and water

AuthorsComelles, Francesc; Sánchez-Leal, Joaquim; González, Juan José
KeywordsFatty acids
Liquid crystals
Transparent gels
Issue Date29-Apr-2005
PublisherJohn Wiley & Sons
CitationEuropean Journal of Lipid Science and Technology 107(5): 291-296 (2005)
AbstractThe influence of the fatty acid structure on the formation of transparent gels with lamellar liquid crystal structure, for systems composed of an anionic surfactant, fatty acid, diethyleneglycol ethyl ether and water, was investigated. The influence of the alkyl chain length, for both saturated and unsaturated fatty acids, was considered. Moreover, for a given alkyl chain length, the influence of polyunsaturation was also considered. The results obtained indicate that with saturated fatty acids, it is not possible to form lamellar liquid crystals with the appearance of transparent gels, and that in the case of unsaturated acids, the influence of the alkyl chain length is more important than the degree of unsaturation.
Description6 pages, 2 figures, 5 tables.-- Printed version published May 2005.
Publisher version (URL)http://dx.doi.org/10.1002/ejlt.200401116
Appears in Collections:(IQAC) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.