The Effect of Sugars on Monostearin Monolayers

Structural Characteristics of Monopalmitin Monolayers Spread on Aqueous Sugar Solutions

“…The compression rate was 6.2 ϫ 10 Ϫ2 nm 2 molecule Ϫ1 min Ϫ1 . This is the highest value that ensures reproducibility over the temperature range (13).…”

“…The experiments were carried out at temperatures ranging from 5 to 40°C. The accuracy for surface pressure, molecular area, and temperature was the same as in previous experiments (13,14). Monopalmitin solutions were spread at the lowest working temperature (5°C).…”

“…Sugar concentrations in subphase were 0.1, and 0.5 mol/liter. The absence of surface-active contaminants in the aqueous subphase was checked (13,14)-the subphase surface pressure was always negligible for all the areas; i.e., Ͻ0.1 mN/m at the residual area of the film balance. No sugar solutions more than 1 day old or with a surface tension other than that accepted in the literature for pure water (72-73 mN/m at 20°C) were used.…”

“…The surface pressure () versus molecular area ( A) measurements were performed at the air-aqueous phase interface by the Langmuir-type film balance as described elsewhere (13,14). The experiments were carried out at temperatures ranging from 5 to 40°C.…”

“…The shape of a typical isotherm for a monolayer in different states, as a function of temperature or surface pressure, has been previously reported (12,13). In this work, -A isotherms were obtained for monopalmitin monolayers spread on aqueous solutions of glucose, fructose, and sucrose.…”