Surface Activity and Emulsifying Effect of Non-Toxic Starch Nanocrystal

2021 ◽  
Vol 21 (7) ◽  
pp. 4051-4054
Author(s):  
Young-Ha Hwang ◽  
Kwan Hyung Cho ◽  
Hye-In Kim ◽  
Hee-Cheol Kim ◽  
Sung Tae Kim ◽  
...  
Keyword(s):  
Surface Tension ◽  
Surface Activity ◽  
Physical Stability ◽  
Plate Method ◽  
Peg 400 ◽  
Toxic Material ◽  
Wilhelmy Plate ◽  
Tension Change ◽  
Wilhelmy Plate Method ◽  
Surface Tension Change

The purpose of this study is to investigate the surface activity of starch nanocrystals (SNC), material derived from starch, and confirm their usefulness as a surfactant. In order to evaluate the surface activity, the surface tension change of suspended SNC solution via the Wilhelmy plate method was measured and the values were compared with various synthetic surfactants. The effect of SNC as emulsifier was evaluated on emulsion formation and physical stability. The surface tension of the SNC-dispersed solution was decreased while its concentration was increased. When the 5.0% (w/v) of SNC was added, the surface tension was decreased from 70.3 to 49.5 mN/m. It was confirmed that the physical stability of the emulsion prepared by adding the SNC was improved compared to that of surface inactivity material (PEG 400). The phase separation was observed within 1 hour after preparation of the emulsion containing PEG 400, but the emulsion containing SNC was stable for 5 hours or more. To summarize this study, SNC, a natural-derived and non-toxic material, exhibits sufficient surface activity, thereby confirming the possibility of being applied to the food and pharmaceutical industry.

Measurement of Surface Tension of Homogenised Milks

2005 ◽  
Vol 1 (2) ◽  
Author(s):  
Niloshree Mukherjee ◽  
Bipan Bansal ◽  
Xiao Dong Chen
Keyword(s):  
Surface Tension ◽  
Capillary Rise ◽  
Milk Proteins ◽  
Active Components ◽  
Plate Method ◽  
Capillary Rise Method ◽  
Inverse Effect ◽  
Wilhelmy Plate ◽  
Surface Active ◽  
Wilhelmy Plate Method

Surface tension of different homogenized milk and cream, available in New Zealand, has been measured using the ‘Capillary Rise’ method as well as the automated ‘Wilhelmy Plate’ method. The measured values are slightly higher than the values reported in the literature. Increasing the fat content is found to have an inverse effect on the surface tension. This effect diminishes progressively for fat concentrations beyond 30%. Milk proteins, reported in the literature as surface-active components, are observed to have no effect on the surface tension.

Milks and Milk Concentrates: Surface Tension Measurement

2005 ◽  
Vol 1 (1) ◽  
Author(s):  
Anna M Williams ◽  
J.R. Jones ◽  
A.H.J. Paterson ◽  
D.L. Pearce
Keyword(s):  
Surface Tension ◽  
Spray Drying ◽  
Skim Milk ◽  
Fat Content ◽  
Surface Tension Measurement ◽  
Plate Method ◽  
Solids Concentration ◽  
Whole Milk ◽  
Wilhelmy Plate ◽  
Wilhelmy Plate Method

Surface tension is an important property of milk concentrates because it affects atomisation in spray drying. A Krüss tensiometer and Wilhelmy plate were used to measure surface tension. Skim milk and whole milk were tested at a range of solids concentrations and were compared with the surface tension of standard and reconstituted milks. It was found that surface tension was affected more by temperature than by fat content or solids concentration. The surface tensions for concentrates correspond to published values for standard milks below 60°C, but above 60°C, the surface tension increases markedly, which can be attributed to changes in the milk chemistry. The difficulty associated with using the Wilhelmy plate method is the time taken to perform each measurement, which allows a skin to form and reduces the accuracy of the measurements.

Influence of Fining Temperature on Glass Qualities

2011 ◽  
Vol 199-200 ◽  
pp. 1906-1911
Author(s):  
Xiao Qing Liu ◽  
Jun Lin Xie
Keyword(s):  
Surface Tension ◽  
Water Content ◽  
Soda Lime ◽  
Chemical Compositions ◽  
Chemical Analyses ◽  
Ratio Increase ◽  
Tension Change ◽  
Soda Lime Silica Glass ◽  
Wet Chemical ◽  
Surface Tension Change

To study the influence of fining temperature on glass qualities, different fining temperatures from 1400°C to 1500°C were used to prepare a series soda-lime-silica glass with identical chemical compositions. Infrared spectroscopy was used to determine the water content of glass, general analyzer of melt physical properties was used to study the viscosity and surface tension change of glass melt, microscope was carried out find glass bubbles, wet chemical analyses were used to determine the Fe2+/(Fe2++Fe3+) ratio. The results show that, generally, with the increase of fining temperature, the glass melt’s water content, bubbles number and Fe2+/(Fe2++Fe3+) ratio increase, viscosity decreases. Particularly, when the fining temperature is 1450°C, the glass has lowest water content, bubbles number, Fe2+/(Fe2++Fe3+) ratio, and viscosity, and its surface tension is largest. Among all tested fining temperature, 1450°C is the optimal fining temperature.

Nanometer-Sized Water Bridge and Pull-Off Force in AFM at Different Relative Humidities: Reproducibility Measurement and Model Based on Surface Tension Change

2017 ◽  
Vol 121 (3) ◽  
pp. 610-619 ◽  
Author(s):  
Miroslav Bartošík ◽  
Lukáš Kormoš ◽  
Lukáš Flajšman ◽  
Radek Kalousek ◽  
Jindřich Mach ◽  
...  
Keyword(s):  
Surface Tension ◽  
Water Bridge ◽  
Model Based ◽  
Tension Change ◽  
Surface Tension Change

Wettability measurements of irregular shapes with Wilhelmy plate method

2018 ◽  
Vol 427 ◽  
pp. 273-280 ◽  
Author(s):  
Jaehyung Park ◽  
Ugur Pasaogullari ◽  
Leonard Bonville
Keyword(s):  
Plate Method ◽  
Irregular Shapes ◽  
Wilhelmy Plate ◽  
Wilhelmy Plate Method
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