Difference between revisions of "Spontaneous Formation of Lipid Structures at Oil/Water/Lipid Interfaces"

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[[Image:PautotDropletFormation.jpg|thumb|right|200px|alt=Image of droplets forming at water-oil interface.|Edge of a water drop that has been placed in dodecane containing 0.25 mg/mL POPC. Here one can see a droplet forming at the interface between dodecane and water.]]
  
 
The authors find that when a drop of water is placed in the hydrocarbon dodecane with phospholipids, emulsion droplets and multilamellar concentric structures called "onions" spontaneously form.  A multilamellar film in a semicrystalline state forms at the interface between the dodecane and the water.  As this film swells with water, it sheds the onions and emulsion droplets.  The authors find that the core of the onions consists of dodecane, water, and lipids, while the shell is made of partially hydrated concentric bilayers.
 
The authors find that when a drop of water is placed in the hydrocarbon dodecane with phospholipids, emulsion droplets and multilamellar concentric structures called "onions" spontaneously form.  A multilamellar film in a semicrystalline state forms at the interface between the dodecane and the water.  As this film swells with water, it sheds the onions and emulsion droplets.  The authors find that the core of the onions consists of dodecane, water, and lipids, while the shell is made of partially hydrated concentric bilayers.

Revision as of 20:29, 24 October 2009

[Under construction - Nick Schade (Fall 2009)]

Image of droplets forming at water-oil interface.
Edge of a water drop that has been placed in dodecane containing 0.25 mg/mL POPC. Here one can see a droplet forming at the interface between dodecane and water.

The authors find that when a drop of water is placed in the hydrocarbon dodecane with phospholipids, emulsion droplets and multilamellar concentric structures called "onions" spontaneously form. A multilamellar film in a semicrystalline state forms at the interface between the dodecane and the water. As this film swells with water, it sheds the onions and emulsion droplets. The authors find that the core of the onions consists of dodecane, water, and lipids, while the shell is made of partially hydrated concentric bilayers.

General Information

Keywords: surfactant

Authors: Sophie Pautot, Barbara J. Frisken, Ji-Xin Cheng, X. Sunney Xie, and David Weitz.

Date: September 9, 2003.

Departments of Physics, Chemistry, Chemical Biology, and DEAS, Harvard University, Cambridge, Massachusetts 02138, USA

Department of Physics, Simon Fraser University, Burnaby, British Columbia V5A 1S6, Canada

Langmuir 19, 10281-10287 (2003). [1]

Summary

Connection to soft matter