A Quantitative Study of the Adsorption in Solution and at Interfaces of Sugars, Dextrin, Starch, Gum Arabic, and Egg Albumin, and the Mechanism of Their Action as Emulsifying Agents

Clark, George L.; Mann, William A.

doi:10.1016/s0021-9258(18)85859-8

Cited by 16 publications

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“…The surface tension remains quite constant as the volume is changed. It is observed that the surface tensions of the dextrose solutions are lower than the surface tension of water, in contradiction to the results in the literature. − The experiments were performed four times for every concentration. The results of four runs are virtually consistent (similar to that of water shown in Figure ).…”

Section: Surface Tension Measurements and Evaluationmentioning

confidence: 76%

“…The results obtained from ADSA clearly show that dextrose decreases the surface tension of water (see Table ). However, the results obtained from the drop weight method in refs and demonstrate an opposite effect. Despite the simplicity and success of the drop weight method, there has been a concern about the rate of drop formation and its impact on the results especially in the case of solutions…”

Section: Surface Tension Measurements and Evaluationmentioning

confidence: 90%

“…It has been reported in the literature that polysaccharides and their monomers increase the surface tension of water. , The elevation in surface tension was interpreted as a depletion of the sugar molecules from the water−air interface . The above conclusion is based on results obtained for sugar solutions from the early 1920s , using the drop weight method. The experiments were repeated for sucrose solutions in buffered spring water (Volvic, pH 7.0) using the Wilhelmy plate technique.…”

Section: Introductionmentioning

confidence: 93%

“…Figure presents the results of the drop weight experiments performed for different concentrations as well as different rates of volume increase, i.e., different drop formation times. To facilitate the comparison, the results of ADSA (see Table ) and those reported in refs and were also incorporated into Figure . The results show that the drop formation rate has a significant effect on the drop weight output.…”

Section: Surface Tension Measurements and Evaluationmentioning

confidence: 99%

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Do Polysaccharides Such as Dextran and Their Monomers Really Increase the Surface Tension of Water?

et al. 2005

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It has been reported in the literature that sugars such as dextrose and sucrose increase the surface tension of water. The effect was interpreted as a depletion of the solute molecules from the water-air interface. This paper presents accurate measurements of the surface tension of different concentrations of dextrose solution as well as its polymer (i.e., dextran). An automated drop shape technique called axisymmetric drop shape analysis (ADSA) was used for the surface tension determination. The surface tension measurement is presented as a function of a shape parameter, P(s), which has been used to quantify the range of the applicability of ADSA. The results of the above study show that dextrose solutions decrease the surface tension of water in contradiction to the results obtained from the weight drop method in the literature. The surface tension decreases continuously with increasing concentration. A similar effect was observed for the dextran solutions. To verify that the setup and the methodology are capable of accurately measuring increases in surface tension, a similar experiment was conducted with a sodium chloride solution with a concentration of 1 M. It is well-known that electrolyte solutions, e.g., sodium chloride, increase the surface tension of water. The results obtained from ADSA verify that the sodium chloride increases the surface tension of water by 1.6 mJ/m(2). It is concluded that dextrose and dextran decrease the surface tension of water. Thus, there is no evidence of depletion. To identify the sources of discrepancy between the results of ADSA and those reported in the literature, the experiments were repeated for different concentrations and the rate of drop formation using the drop weight method. It was found that the rate of drop formation is most likely the source of error in the results reported in the literature.

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Section: Surface Tension Measurements and Evaluationmentioning

confidence: 76%

Section: Surface Tension Measurements and Evaluationmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 93%

Section: Surface Tension Measurements and Evaluationmentioning

confidence: 99%

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Do Polysaccharides Such as Dextran and Their Monomers Really Increase the Surface Tension of Water?

et al. 2005

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“…the addition of small amounts of salts diminishes the vis cosity at first, but that this is followed by an increase. jSa2S04 and MgS04 cause the most marked effects* Olark and jMann(15) state that electrolytes increase the viscosity at small concentrations. The adso2?ption of NaOH by starch is ;-E2reported by lAoyd (45) to be muoh greater than for HOI or KaCl.…”

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confidence: 99%

The properties of starch with relation to time of formation of starch gels

Chapman

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Bedeutung der Kryolyse für enzymatische Vorgänge und die Emulsions‐Bildung

Nord

Ranke‐Abonyi

Weiß

1932

Ber. dtsch. Chem. Ges. A/B

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1) Dem Centrallaboratorium der B a y e r . S t i c k s t o f f w e r k e sei auch an dieserStelle dafiir gedankt, da13 es uns zur Durchfiihnlng eidger Messungen die entgegenkommende Erlaubnis, die dortigen Instrumente zu benutzen, bzw . die Arbeitsmoglichkeit gegeben hat. 3) Ztschr. I2lektrochem. 86, 612 [1929]; Ergebn. Enzym-Forsch. 1, 77 [Ig32]. 3, F. I>. Nord. Nature 120, 82 [Ig27]. Um die friiher') gegebene Deutung zu vertiefen, stellten wir uns nunmehr zur Aufgabe, die einleitend erwiihnte Reobachtung der Frostwirkung an kolloidchemisch verwandten, aber verhaltnismaBig definierten J&ungen bzw. Emulsionen einer ins einzelne gehenden Untersuchung zu unterwerfen, zumal, trotz der unleugbaren Wichtigkeit der Kryolyse, insbesondere lyophiler Kolloide fiir die Deutung von Vorgangen im Protoplasma bzw.in der tierischen und pflanzlichen Zelle iiberhaupt, dieser Gegenstand in den letzten Jahrzehnten eine kaum nennenswerte Bearbeitung vom physi-4) Das plotzliche Sinken ist die Folge einer voriibergehenden Temperatur-Emiedrigung im elektrischen Kiihlschrank; ein Teil der Enzym-Trager fie1 dadurch aus und blieb auch nach dem Auftauen in Suspension. 6 ) Bei I g Glykose. 7) Protoplasma 4, j47 [1928]. @) Bei 0.5 g Glykose. 76* D. J. L l o y d , Biochem. Journ. 14, 147 [1920]. Is) E. W. J. M a r d l e s , Transact. V a r a d a y Soc. 26, 753 [1930]. lo) vergl. auch N. M a r i n e s c o , Compt. rend. Acad. Sciences 192. 625 [Ig31]. ' 0 ) Fiir die Bereitstellung der festen Kohlensaure sind wir dem A m m o n i a k -W e r k M e r s e b u r g , Leunawerke, zu Dank verpflichtet.

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A Quantitative Study of the Adsorption in Solution and at Interfaces of Sugars, Dextrin, Starch, Gum Arabic, and Egg Albumin, and the Mechanism of Their Action as Emulsifying Agents

Cited by 16 publications

References 0 publications

Do Polysaccharides Such as Dextran and Their Monomers Really Increase the Surface Tension of Water?

Do Polysaccharides Such as Dextran and Their Monomers Really Increase the Surface Tension of Water?

The properties of starch with relation to time of formation of starch gels

Bedeutung der Kryolyse für enzymatische Vorgänge und die Emulsions‐Bildung

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