The critical micelle concentration (cmc), the surface excess (Γ), as well as the micelle aggregation number (m) of the surfactant dodecyldimethylamine oxide (C12DMAO) have been reported to strongly depend on the pH-value of the aqueous surfactant solution. At high ionic strength, the cmc displays a minimum, while both Γ and m have a maximum at a pH-value close to the pKa of the surfactant. Thes...

An instrument was designed and assembled with the aim of measuring macroscopic properties of foams ~such as foamability and stability! under high pressures and moderate temperatures ~up to 105 bar and 425 K, respectively!. The device makes use of infrared sensors to detect the foam forefront position as it is generated by gas sparging in the foaming solution. The measurement makes use of a modi...

β-Lactoglobulin (BLG) adsorption layers at air-water interfaces were studied in situ with vibrational sum-frequency generation (SFG), tensiometry, surface dilatational rheology and ellipsometry as a function of bulk Ca(2+) concentration. The relation between the interfacial molecular structure of adsorbed BLG and the interactions with the supporting electrolyte is additionally addressed on high...

BACKGROUND Screw length pertains to stability in various orthopedic fixation devices. There is little or no information on the relationship between plate pullout strength and screw length in anterior lumbar interbody fusion (ALIF) plate constructs in the literature. Such a description may prove useful, especially in the treatment of osteoporotic patients where maximizing construct stability is ...

In enhanced oil recovery (EOR), the micro-oil droplet heavily affected the stability of foam and prevented foam flooding. In this paper, the oil bridge-stretching mechanism of foam rupture was described through molecular dynamics with the aim of providing supplements to the experiments at the molecular level. Two important phenomena for foam rupture have been pointed out by the simulation. One ...

The effect of yeast strain and aging time on the chemical composition, analytical, and sensory foam properties of sparkling ciders has been studied. The analytical foam parameters (foamability, HM; Bikerman coefficient, sigma; and foam stability time, T(s)) were significantly influenced by aging and yeast strain. The sensory attributes (initial foam, foam area persistence, bubble size, foam col...