Reference : Enzymatically prepared n-alkyl esters of glucuronic acid: The effect of hydrophobic c...
Scientific journals : Article
Life sciences : Agriculture & agronomy
http://hdl.handle.net/2268/36937
Enzymatically prepared n-alkyl esters of glucuronic acid: The effect of hydrophobic chain length on surface properties
English
Blecker, Christophe mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Piccicuto, S. [> > > >]
Lognay, Georges mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Deroanne, C. [> >]
Marlier, Myriam [Centre Hospitalier Universitaire de Liège - CHU > > Imagerie médicale >]
Paquot, Michel mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
2002
Journal of Colloid & Interface Science
Academic Press
247
2
424-428
Yes (verified by ORBi)
International
0021-9797
1095-7103
Orlando
FL
[en] The effect of hydrophobic chain length on surface properties of enzymatically prepared n-alkyl esters of glucuronic acid are examined. Dynamic parameters from Hua and Rosen's mathematical model and equilibrium surface tension are presented for esters with octyl, decyl, dodecyl, and tetradecyl alkyl segments. Increasing the alkyl chain length has a significant influence on the surface activity. Decyl and dodecyl glucuronate exhibit an interesting adsorption speed associated with foaming capacity. Octyl glucuronate exhibits a micellar organization as its bulk concentration is over 10.68 mM. (C) 2002 Elsevier Science (USA).
http://hdl.handle.net/2268/36937
10.1006/jcis.2001.8154

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