Dynamic surface tension measurements of surfactant solutions using the maximum bubble pressure method – limits of applicability

One of the essential differences in the design of bubble pressure tensiometers consists in the geometry of the measuring capillaries. To reach extremely short adsorption times of milliseconds and below, the so-called deadtime of the capillaries must be of the order of some 10 ms. In particular, for concentrated surfactant solutions, such as micellar solutions, short deadtimes are needed to minimize the initial surfactant load of the generated bubbles. A theoretical model is derived and confirmed by experiments performed for a wide range of experimental conditions, mainly in respect to variations in deadtime and bubble volume.     

Dynamics of protein and mixed protein/surfactant adsorption layers at the water/fluid interface

The adsorption behaviour of proteins and systems mixed with surfactants of different nature is described. In the absence of surfactants the proteins mainly adsorb in a diffusion controlled manner. Due to lack of quantitative models the experimental results are discussed partly qualitatively. There are different types of interaction between proteins and surfactant molecules. These interactions lead to protein/surfactant complexes the surface activity and conformation of which are different from those of the pure protein. Complexes formed with ionic surfactants via electrostatic interaction have usually a higher surface activity, which becomes evident from the more than additive surface pressure increase. The presence of only small amounts of ionic surfactants can significantly modify the structure of adsorbed proteins. With increasing amounts of ionic surfactants, however, an opposite effect is reached as due to hydrophobic interaction and the complexes become less surface active and can be displaced from the interface due to competitive adsorption. In the presence of non-ionic surfactants the adsorption layer is mainly formed by competitive adsorption between the compounds and the only interaction is of hydrophobic nature. Such complexes are typically less surface active than the pure protein. From a certain surfactant concentration of the interface is covered almost exclusively by the non-ionic surfactant. Mixed layers of proteins and lipids formed by penetration at the water/air or by competitive adsorption at the water/chloroform interface are formed such that at a certain pressure the components start to separate. Using Brewster angle microscopy in penetration experiments of proteins into lipid monolayers this interfacial separation can be visualised. A brief comparison of the protein adsorption at the water/air and water/n-tetradecane shows that the adsorbed amount at the water/oil interface is much stronger and the change in interfacial tension much larger than at the water/air interface. Also some experimental data on the dilational elasticity of proteins at both interfaces measured by a transient relaxation technique are discussed on the basis of the derived thermodynamic model. As a fast developing field of application the use of surface tensiometry and rheometry of mixed protein/surfactant mixed layers is demonstrated as a new tool in the diagnostics of various diseases and for monitoring the progress of therapies.     

Frequency characteristics of amplitude and phase of oscillating bubble systems in a closed measuring cell

The amplitude- and phase-frequency characteristics of oscillating bubble systems with a closed measuring cell are analyzed. The shape of the frequency characteristics is qualitatively different for bubbles smaller or larger than a hemisphere, respectively, and also for diluted and concentrated surfactant solutions. Moreover, the presence of a surfactant in the solution strongly influences the characteristic frequencies of the system. The experiments performed under ground and microgravity conditions show a good qualitative agreement with theoretically predicted amplitude- and phase-frequency characteristics and confirm the adequacy of the proposed theory. The comparison of high-frequency limits of the surface dilatational elasticity with the theoretical Gibbs elasticities calculated according to the respective adsorption isotherm shows good agreement for small surfactant concentrations. At higher concentrations large discrepancies are observed which can possibly be explained by the violation of the linearity condition for the surface layer.     

Properties of mixed protein/surfactant adsorption layers

The adsorption isotherms, adsorption kinetics and surface rheological properties of β-lactoglobulin, β-casein, in the absence and presence of Tween 20 were measured. To study the adsorption process (isotherms and kinetics) at the water–air interface the pendant drop technique (axial drop shape analysis, ADSA), and ring tensiometry were used. The surface shear rheological parameters were measured with a torsion pendulum set-up. Also, data of the equilibrium film thickness and surface diffusion coefficients obtained from fluorescence recovery after photobleaching (FRAP) measurements are used to understand the competitive adsorption mechanism. The adsorption process and shear rheological behaviour of the studied systems show a rather complex behaviour which depends most of all on the system's composition. At high protein or surfactant content the behaviour is controlled by the main component while for the more mixed systems the adsorption process is complex and consists of partial adsorption, surfactant–protein interaction and protein rearrangement as a function of surface coverage. The results obtained illustrate that all these processes must be taken into account in future new theoretical models to be derived for such systems.     

Characterization methods for liquid interfacial layers

Liquid interfaces are met everywhere in our daily life. The corresponding interfacial properties and their modification play an important role in many modern technologies. Most prominent examples are all processes involved in the formation of foams and emulsions, as they are based on a fast creation of new surfaces, often of an immense extension. During the formation of an emulsion, for example, all freshly created and already existing interfaces are permanently subject to all types of deformation. This clearly entails the need of a quantitative knowledge on relevant dynamic interfacial properties and their changes under conditions pertinent to the technological processes. We report on the state of the art of interfacial layer characterization, including the determination of thermodynamic quantities as base line for a further quantitative analysis of the more important dynamic interfacial characteristics. Main focus of the presented work is on the experimental possibilities available at present to gain dynamic interfacial parameters, such as interfacial tensions, adsorbed amounts, interfacial composition, visco-elastic parameters, at shortest available surface ages and fastest possible interfacial perturbations. The experimental opportunities are presented along with examples for selected systems and theoretical models for a best data analysis. We also report on simulation results and concepts of necessary refinements and developments in this important field of interfacial dynamics.     

Consistency of surface mechanical properties of spread protein layers at the liquid–air interface at different spreading conditions

Π/A isotherms of spread β-lactoglobulin and β-casein at the air–water interface are measured under different spreading conditions. While the isotherms do not show drastic effects of the spreading concentration and the compression rate the interfacial shear rheological behaviour is significantly influenced. In particular, the shear viscosity of β-lactoglobulin layers depend directly on the spreading concentration. Significant viscosity increase is obtained at larger surface pressures when the spreading concentration is increased. In contrast the shear rheology of the spread β-casein layers can be normalised by plotting the viscosities as a function of the surface pressure Π. The different behaviour is discussed in terms of denaturation of the β-lactoglobulin during the monolayer formation process by adsorption from the spread thin protein solution layer.     

Dynamic surface tension of micellar solutions in the millisecond and submillisecond time range

The analysis of the available bubble life times and dead times for the bubble pressure tensiometer BPA-1S shows that dynamic surface tensions can be measured also for surfactant solutions at concentrations many times higher than the corresponding CMC. For the three nonionic surfactants Triton X-100, Triton X-45, and C14EO8 experiments are performed for solutions with a concentration of up to 200 times the CMC (C14EO8). Comparison of the experimental data with micelle kinetics models yields rate constants for the fast micelle dissolution process, which are in a good agreement with values obtained by other experimental methodologies.     

Determination of protein adsorption by comparative drop and bubble profile analysis tensiometry

Proteins adsorb at a liquid interface at very low bulk concentrations which is significantly decreased due to the adsorbed amount. Depending on the surface area A to solution bulk volume V ratio this loss in protein can be significant. Using experimental methods with large differences in the A/V ratio the adsorbed amount can be determined from the measured quantities, for example the surface tension. For beta-casein and bovine and human serum albumin data from literature obtained by the Wilhelmy technique and own data measured by drop profile analysis tensiometry are used. The adsorbed amounts measured directly from ellipsometry agree very well with those determined by the proposed method.     

Dynamics of mixed protein–surfactant layers adsorbed at the water/air and water/oil interface

Drop and bubble shape tensiometry experiments are performed at the water/air and water/hexane interfaces in order to get more information about the differences in the adsorption layer structure of mixed protein/surfactant systems. For mixtures of β-lactoglobulin and sodium dodecyl sulphate the adsorption at the water/air interface is essentially a competitive process between protein/surfactant complexes and free surfactant molecules, while the water/oil interface is essentially covered by the complexes.     

Electrical transport and magnetic ordering in R 2Ti3Ge4 (R=Dy, Ho and Er) compounds

New R ₂Ti₃Ge₄ (R=Dy, Ho and Er) intermetallic compounds have been synthesized and characterized by X-ray diffraction and low temperature ac magnetic susceptibility, electrical resistivity and thermoelectric power measurements were carried out. The compounds crystallize in the parent, Sm₅Ge₄-type orthorhombic structure (space group Pnma) and lanthanide contraction is observed as one moves along the rare-earth series. The changeover from paramagnetic to antiferromagnetic phase happens at low temperatures and the ordering temperature scales with the de Gennes factor. The electrical resistivity is metallic with a negative curvature above 100 K. Thermopower displays a weak maximum at temperatures less than 50 K signifying the possible phonon and magnon drag effects.