THE EFFECT OF ALCOHOLS WITH DIFFERENT STRUCTURES ON THE FORMATION OF WARM O/W MICROEMULSIONS
作者:
Roberta Cavalli,
Emilio Marengo,
Otto Caputo,
Elena Ugazio,
MariaRosa Gasco,
期刊:
Journal of Dispersion Science and Technology
(Taylor Available online 1996)
卷期:
Volume 17,
issue 7
页码: 717-734
ISSN:0193-2691
年代: 1996
DOI:10.1080/01932699608943535
出版商: Taylor & Francis Group
数据来源: Taylor
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 ° 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.
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