The effect of alcohols with different structures on the formation of warm O/W microemulsions

被引：24

作者：

Cavalli, R ^{[1
]}

Marengo, E ^{[1
]}

Caputo, O ^{[1
]}

Ugazio, E ^{[1
]}

Gasco, MR ^{[1
]}

机构：

[1] UNIV TURIN,DIPARTIMENTO SCI & TECNOL FARM,I-10125 TURIN,ITALY

来源：

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY | 1996年 / 17卷 / 07期

关键词：

SOLVATION ENERGY RELATIONSHIPS; WATER PARTITION-COEFFICIENTS; CHAIN-LENGTH COMPATIBILITY; NONIONIC MICROEMULSIONS; SOLID LIPOSPHERES; SOLUBILIZATION; SOLUBILITIES;

D O I：

10.1080/01932699608943535

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The influence of twenty five different alcohols on the formation of warm oil-in-water (O/W) microemulsions was investigated. Selected concentrations of each alcohol were added to fixed amounts of stearic acid, Tween 20 and water at 65 degrees C. Fifteen alcohols formed microemulsions, at least at one of the concentrations. A pattern recognition study was performed to elucidate the activities of the alcohols by Principal Component Analysis (PCA). Linear Discriminant Analysis (LDA) was used to classify them. Two classification functions, obtained for alcohols forming/not forming microemulsions, suggest that the formation of warm O/W microemulsion is linked to the nature and the dimension/lipophilicity of the alcohol.

引用

页码：717 / 734

页数：18

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