肉豆蔻酸
化学
层状结构
差示扫描量热法
小角X射线散射
分析化学(期刊)
无机化学
结晶学
脂肪酸
有机化学
散射
棕榈酸
热力学
光学
物理
作者
Audrey Arnould,Adrián A. Pérez,Cédric Gaillard,Jean‐Paul Douliez,Fabrice Cousin,Liliana G. Santiago,Thomas Zemb,Marc Anton,Anne‐Laure Fameau
标识
DOI:10.1016/j.jcis.2015.01.008
摘要
Salt-free catanionic systems based on fatty acids exhibit a broad polymorphism by simply tuning the molar ratio between the two components. For fatty acid combined with organic amino counter-ions, very few data are available on the phase behavior obtained as a function of the molar ratio between the counter-ion and the fatty acid. We investigated the choline hydroxide/myristic acid system by varying the molar ratio, R = ncholine hydroxide/nmyristic acid, and the temperature. Myristic acid ionization state was determined by coupling pH, conductivity and infra-red spectroscopy measurements. Self-assemblies were characterized by small angle neutron scattering and microscopy experiments. Self-assembly thermal behavior was investigated by differential scanning calorimetry, wide angle X-ray scattering and nuclear magnetic resonance. For R < 1, ionized and protonated myristic acid molecules coexisted leading to the formation of facetted self-assemblies and lamellar phases. The melting process between the gel and the fluid state of these bilayers induced a structural change from facetted or lamellar objects to spherical vesicles. For R > 1, myristic acid molecules were ionized and formed spherical micelles. Our study highlights that both R and temperature are two key parameters to finely control the self-assembly structure formed by myristic acid in the presence of choline hydroxide.
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