Tensiometry as a Simple Analytical Method for Quantification of Solubility and Release of Aroma Molecules in Aqueous Media

Dynamic tensiometry is shown to be a high-potential analytical tool in assessing physico-chemical characteristics of fragrance molecules, such as solubility limit, volatility as well as much rarely assessed interfacial activity of these amphiphilic molecules. Surface tension of aqueous solutions of selected essential oils has been measured as a function of time and fragrance concentration using maximum bubble pressure method. The effect of the temperature and saline solution on the rate of dissolution in water was assessed. Dynamic surface tension turned to be sensitive to the composition of fragrances, as demonstrated on examples of natural and synthetic mixtures. Furthermore, presented work reveals the possibility of maximum bubble pressure tensiometry method to quantify the amount of fragrance compositions in flavored salts, including the artificially aged carrier samples. Suggested here analytical approach can be used for the detection of the purity of essential oils, for the optimization of compositions and of the manufacturing processes of fragrances-containing products, as well as for the assessment of the release/evaporation of fragrances from carrier systems.

Impacts of motile Escherichia coli on air-water surface tension

Immiscible multiphase flow in porous media is largely affected by interfacial properties, manifested in contact angle and surface tension. The gas-liquid surface tension can be significantly altered by suspended particles at the interface. Particle-laden interfaces have unique properties, for example, a lower surface tension of interfaces laden with surfactants or nanoparticles. This study investigates the impacts of a motile bacterium Escherichia coli (E. coli, strain ATCC 9637) on the air-water surface tension. Methods of the maximum bubble pressure, the du Noüy ring, and the pendant droplet are used to measure the surface tension of the motile-bacteria-laden interfaces. Measured surface tension remains independent to the E. coli concentration when using the maximum bubble pressure method, decreases with increased E. coli concentration in the du Noüy ring method, and presents time-dependent changes by the pendant drop method. The analyses show that the discrepancies may come from the different convection-diffusion processes of E. coli in the flow among various testing methods.