With fully micellar bound substrates reactions of OH- with benzoic anhydride, Bz(2)O, and of Br- with methyl naphthalene-2-sulfonate, MeONs, in micellized sulfobetaines are strongly inhibited by NaClO4 which displaces the nucleophilic anions from the micellar pseudophases. Micellar incorporations of ClO4- and Br- are estimated with an ion-selective electrode and by electrophoresis, and partitioning of Br- between water and micelles is related to changes in NMR spectral (79)Br- line widths. Extents of inhibition by ClO4- of these nucleophilic reactions in the micellar pseudophase are related to quantitative displacement of the reactive anions from the micelles by ClO4-. The kinetic data are correlated with physical evidence on the strong interactions between sulfobetaines and ClO4-, which turn sulfobetaine micelles anionic and effectively provoke displacement of OH- and Br-.

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The replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0-30% was investigated for its effects on the chemical and physical characteristics of gluten-free dough and cookies. Cookies containing 10, 20 and 30% of king palm flour were analysed by twenty-one celiac consumers through preferenceranking test. Ash, minerals, and dietary fibre contents increased in cookies that were added with king palm flour. Compared with the control dough, the incorporation of king palm flour increased the firmness and decreased the adhesiveness of dough samples. The incorporation of king palm flour increased the hardness of cookies in relation to the control dough. None of the cookies differed significantly (P > 0.05) in the lightness (L*) parameter. All formulations produced cookies with hue angles around 60, which indicate a tendency to brown colour. The study reveals that the incorporation of king palm flour showed desirable results in nutritional characteristics, because of the increase of the dietary fibre and minerals contents. In this study, the cookies preferred by celiac consumers were those containing 10 and 20% of king palm flour (P > 0.05).Mean values in the same line followed by different superscript letters are significantly different (P < 0.05). Mean values ± SD of triplicate determinations. *By difference.Incorporation of king palm flour in gluten-free cookies K. N. de Simas et al.

The reaction of I (-) with methyl naphthalene-2-sulfonate (MeONs) is accelerated by the micellized sulfobetaine surfactants N-decyl, N-dodecyl, N-tetradecyl, and N-hexadecyl- N, N-dimethylammonio-1-propanesulfonate. Concentrations of micellar-bound I (-) were determined by using ion-selective electrodes (ISE), and capillary electrophoresis. At low concentrations, I (-) incorporation fits Langmuir isotherms and is related to changes in micellar surface potentials. Rate effects of dilute KI are fitted quantitatively by a pseudophase model that describes I (-) binding in terms of a sorption isotherm, but at higher [KI], where the simple model predicts saturation, rates increase due to electrolyte invasion. This model considers transfer equilibria of both reactants between water and micelles and second-order rate constants in each pseudophase. Estimated second-order rate constants for reaction of MeONs with I (-) in the micellar pseudophase are 3.2- to 3.5-fold higher than the second-order rate constant, k 2w, in water, depending on surfactant structure and assumptions in the treatment.