| 초록 |
Lecithin can form reverse spherical micelles in a variety of organic solvents. When sugar alcohols are added to those lecithin solutions, reverse spherical micelles are transformed into reverse wormlike micelles. The hydrogen bonds between lecithin headgroups and sugar alcohols are playing important roles in the formation of the reverse wormlike micelles. In this study, we investigated the effect of temperature on the rheology of lecithin and sugar alcohol mixtures in decane. Upon heating, the length of reverse cylindrical micelles decreases, in which it leads to a decrease in the viscosity of the sample. As increasing the number of hydroxyl groups in the sugar alcohols, the decay rate of the viscosity upon heating becomes slower. Rheometer, small angle X-ray scattering (SAXS), and Fourier-transform infrared (FT-IR) were used to analyze the properties of the structures. |
