Temperature Effect on the Phase Behavior of the Systems Water/Sucrose Laurate/Ethoxylated‐mono‐di‐glyceride/Oil

The phase behavior of the systems water/sucrose laurate/ethoxylated mono‐di‐glyceride/oil was investigated as function of temperature and the weight ratio of EMDG in the mixed surfactants. The oils were R (+)‐limonene, isopropylmyristate, and caprylic‐capric triglyceride. This study demonstrates that the phase inversion temperature (PIT) decreases and the efficiency of the mixed surfactants (γ¯) increase as the weight ratio of the EMDG in the mixed surfactants increases. R (+)‐limonene gave lower phase inversion temperatures and higher efficiencies compared to isopropylmyristate, and caprylic‐capric triglyceride. The solubilization capacity of the system water/sucrose laurate/oil increased upon the addition of ethoxylated mono‐di‐ glyceride which stabilize the surfactant layer and increase the interfacial area.     

Propylene Glycol and Ethoxylated Surfactant Effects on the Phase Behavior of Water/Sucrose Stearate/Oil System

In this work, we studied the phase behavior as function of temperature of water/sucrose stearate/propylene glycol/oil and water/sucrose stearate/ethoxylated mono‐di‐glyceride/oil systems. The oils were R (+)‐limonene, isopropylmyristate, and caprylic‐capric triglyceride. It was found that adding propylene glycol and ethoxylated mono‐di‐glyceride to the water/sucrose stearate/R (+)‐limonene and water/sucrose stearate/isopropylmyristate systems decreases the temperature and surfactants concentration needed for the formation of a microemulsion phase region and no three phase region is observed. In the case of water/sucrose stearate/caprylic‐capric triglyceride system a three phase region is observed. In the caprylic‐capric based system, it was found that increasing the propylene glycol and ethoxylated mono‐di‐glyceride contents decrease the phase inversion temperature and increases the efficiency. In the case where the mixed surfactants (sucrose stearate and ethoxylated mono‐di‐glyceride) were present in the system, the efficiencies observed are higher than those observed in the system based on the mixture of sucrose stearate and propylene glycol.     

Sucrose ester microemulsions

Sucrose esters are biodegradable surfactants that can be manufactured in various hydrophilic-lipophilic properties using different fatty acids varying in their lipophilic chain length. These surfactants are used in different industries including pharmaceutical, food processing, detergents, agricultural and others. Few number of works had been done using sucrose esters in microemulsions. In this review we tried to introduce the relevant works that enlighten the behavior of sucrose esters in phase diagrams prepared using different oils and medium chain alcohols.

We hope that this review article can be an aid to those researchers interested in microemulsions based on sucrose esters and their applications.     

A study of the properties of mixed nonionic surfactants microemulsions by NMR, SAXS, viscosity and conductivity

The pseudoternary phase behavior of the water/sucrose laurate/ethoxylated mono-di-glyceride/R (+)-limonene systems was investigated for different surfactants mixing ratios (w/w) at 25 °C. The microemulsion boundaries were determined and the surfactants content at the interface of water- R (+)-limonene was estimated. For surfactants mixing ratio (w/w) equals unity, the area of the one phase microemulsion region reaches its maximum. The system with the maximum microemulsion area was investigated using electrical conductivity, dynamic viscosity, small angle X-ray scattering, and nuclear magnetic resonance. Electrical conductivity increases as the water volume fraction increases and a percolation threshold was observed. Dynamic Viscosity varies as function of the water volume fraction in a non-monotonic way giving two-peaked plot. The characteristics of the domain size of the microemulsions called periodicity measured by small angle X-ray scattering increases with the increase in the water volume fraction. The correlation length of the domain size reaches a maximum when plotted against the water volume fraction in the microemulsions. Relative diffusion coefficients of water increase and those of oil decrease with increasing the water volume fractions in the microemulsions indicating structural transitions.     

Statistical evidence of strain induced breaking of metallic point contacts

As a paradigm for modeling gene regulatory networks, probabilistic Boolean networks (PBNs) form a subclass of Markov genetic regulatory networks. To date, many different stochastic optimal control approaches have been developed to find therapeutic intervention strategies for PBNs. A PBN is essentially a collection of constituent Boolean networks via a probability structure. Most of the existing works assume that the probability structure for Boolean networks selection is known. Such an assumption cannot be satisfied in practice since the presence of noise prevents the probability structure from being accurately determined. In this paper, we treat a case in which we lack the governing probability structure for Boolean network selection. Specifically, in the framework of PBNs, the theory of finite horizon Markov decision process is employed to find optimal constituent Boolean networks with respect to the defined objective functions. In order to illustrate the validity of our proposed approach, an example is also displayed.     

Sugar-Ester Nonionic Microemulsion: Structural Characterization

Surfactants containing sugar components and fatty acids satisfy the quality standards for food application. The food grade sugar ester in this study is a commercial sucrose monoester of stearic acid (abbreviated SES), the oil phase consists of a 1:1 mixture of n-tetradecane and l-butanol. The originally planned food grade oil, a medium chain triglyceride, is substituted by tetradecane because tetradecane is available as a fully deuterated product, which is necessary for some structural investigations. The investigated system is solid at room temperature, but liquefies and structures into a homogeneous microemulsion when heated to above 37 degrees C. The structural characterization of such microemulsions is the aim of this work. The established methods for this purpose are scattering methods, such as small-angle scattering of X-rays and neutrons and dynamic light scattering. These scattering techniques can be used to obtain valuable information on the size, shape, and internal structure of colloids and complex fluids. We started our investigation with the pseudobinary system SES, tetradecane and l-butanol, varying the SES content. The scattering results show that the sugar ester form inverse globular micelles in the oil phase. The size of these micelles is about 6 nm. While the size is nearly constant in a wide SES concentration regime (5 up to 40% surfactant), the volume or aggregation number increases significantly with SES. This is explained by an increasing replacement of l-butanol molecules by sugar-ester molecules in the micelles formed. Moreover, it can be shown that these micelles strongly overlap. Their center-to-center distance is about 3.8 nm at 40% SES at a micellar diameter of 6 nm. The micellar overlap leads to a highly reduced diffusion of the micelles as was found with dynamic light scattering. When incorporating water in the micellar core, the micelles swell up to about 10 nm and the shape of the aggregates becomes more and more elongated with higher water content. Copyright 2001 Academic Press.     

Surfactant Chain Length Effect on the Structural Parameters of Nonionic Microemulsions

In this study we estimated the structural parameters of (water+propylene glycol)/sucrose esters/(benzaldhyde+ethanol) systems. The weight ratios of water/propylene glycol and that of benzaldhyde/ethanol equal 2 and 1, respectively. The sucrose esters were sucrose laurates (L595, L1695, and SM1200), sucrose myristate (M1695), sucrose palmitate (P1670), sucrose oleate (O1570), and sucrose stearate (S1570). The pseudoternary phase behavior at 37°C was explored to determine the extension of the microemulsion phase regions. A one‐phase microemulsion region extending from the oil rich region to the water rich corner was observed in these systems. It was found that minor changes in the surfactant chain length, structure, and composition suffice to provoke a considerable change in the aggregation number, core radius and interfacial area per surfactant and cosurfactant molecules head groups in the formed microemulsions. The interfacial area per surfactant head group decreases with the increase in the surfactant chain length. For a sucrose ester with a given chain length the interfacial area per surfactant head group decreases with the increase in the surfactant monoester content. The interfacial area per surfactant head group increases with the increase in the surfactant concentration and the water core volume in the formulated microemulsions.     

Properties of microemulsions with sugar surfactants and peppermint oil

In this study, we report on the properties of water + propylene glycol/sugar surfactant/peppermint oil + ethanol. The sugar surfactants were sucrose monolaurate and sucrose dilaurate. The mixing ratios (w/w) of water/propylene glycol and that of ethanol/oil equal 2 and 1, respectively. U-type microemulsions were observed in the sucrose monolaurate while S-type microemulsions were observed in the dilaurate-based systems. Temperature-insensitive microemulsions were formulated using the two surfactants. Water volume fraction percolation thresholds were determined by the study of electrical conductivity and dynamic viscosity. The structural parameters that include the periodicity and the correlation length were estimated using small angle X-ray scattering. The periodicity increases linearly with the increase in the water content whereas the correlation length increases with the increase in the water volume fraction to a certain value then decreases. The diffusion properties investigated by nuclear magnetic resonance confirm a progressive transformation of the microemulsions from water-in-oil to bicontinuous and inversion to oil-in-water upon dilution with water. The hydrodynamic radius of diluted microemulsions measured by dynamic light scattering increases with the increase in temperature. The area per polar head group decreases with the increase in temperature. Electronic supplementary material  The online version of this article (doi:) contains supplementary material, which is available to authorized users.