Monocapas de ácidos grasos. III. Ácidos palmítico, láurico y oleico sobre disoluciones acuosas que contienen solutos con grupos funcionales alcohólicos

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ID: 106803
1991
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Abstract
The influence exerted by the length or the insaturation of acyl chain on characteristics of fatty acid monolayers spread on aqueous solutions containing ethanol, glycerol, glucose or sucrose, is studied using a Langmuir type surface balance. The monolayer stability is function of acyl chain length and presence of insaturation. Generally, the factors decreasing monolayer stability can help transformations towards configurations with more expanded structures.<br><br>Se ha estudiado la influencia que ejercen la longitud y la insaturación de la cadena acílica sobre las características de las monocapas de ácidos grasos esparcidas sobre medios acuosos que contienen etanol, glicerina, glucosa o sacarosa, utilizando una balanza de superficie de tipo Langmuir. La estabilidad de la monocapa es función de la longitud de la cadena acílica y de la presencia de insaturación. En general, los mismos factores que disminuyen la estabilidad de la monocapa pueden favorecer las transiciones hacia configuraciones con estructuras más expandidas.
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Authors M., Rodríguez Patino, J.;J., de la Fuente Feria,;O., Gómez Herrera,;
Journal grasas y aceites
Year 1991
DOI
DOI not found
URL
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1218/1221
Keywords
Zoology Organic Chemistry Pharmacy and materia medica Biology (General) food processing and manufacture chemical engineering nutrition. foods and food supply biochemistry chemical industries

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