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The influence exerted by the length or the insaturation of acyl chain on characteristics of fatty acid monolayers spread on aqueous solutions containing ethanol, glycerol, glucose or sucrose, is studied using a Langmuir type surface balance. The monolayer stability is function of acyl chain length and presence of insaturation. Generally, the factors decreasing monolayer stability can help transformations towards configurations with more expanded structures.

grasas y aceites

Monocapas de ácidos grasos. III. Ácidos palmítico, láurico y oleico sobre disoluciones acuosas que contienen solutos con grupos funcionales alcohólicos