Literature DB >> 16852107

Vesicle formation from temperature jumps in a nonionic surfactant system.

Karin Bryskhe1, Sanja Bulut, Ulf Olsson.   

Abstract

When heating a dilute sample of the binary system of tetraethyleneglycol dodecyl ether (C12E4) and water from the micellar phase (L1) into the two-phase region of a lamellar phase (L(alpha)), and excess water (W) vesicles are formed. During heating, one passes a region of phase separation in the micellar phase (L1' + L1'') where the initial micelles rapidly fuse into larger aggregates forming the concentrated L1 phase (L1'') with a structure of branched cylindrical micelles, a so-called "living network". The static correlation length of the micelles are increasing with increasing concentration, from ca. 10 nm to 80 nm in the concentration range of 0.0001 g/cm3-0.0035 g/cm3. The overlap concentration was determined to 0.0035 g/cm3. When the temperature reaches the L1' + L(alpha) region the network particles transform into bilayer vesicles with a z-average apparent hydrodynamic radius in the order of 200 nm depending on the composition. The size of the final vesicles depends on the extent of aggregation/fusion in the L1' + L1'' region and hence on the rate of heating. The aggregation/fusion in the L1' + L1'' is slower than diffusion-limited aggregation, and it is shown that 1/100 of the collisions are sticky results in the fusion event.

Entities:  

Year:  2005        PMID: 16852107     DOI: 10.1021/jp045244a

Source DB:  PubMed          Journal:  J Phys Chem B        ISSN: 1520-5207            Impact factor:   2.991


  2 in total

1.  On the concentration-induced growth of nonionic wormlike micelles.

Authors:  S Bulut; J Hamit; U Olsson; T Kato
Journal:  Eur Phys J E Soft Matter       Date:  2008-10-30       Impact factor: 1.890

2.  α-Synuclein Interaction with Lipid Bilayer Discs.

Authors:  Marija Dubackic; Yun Liu; Elizabeth G Kelley; Crispin Hetherington; Michael Haertlein; Juliette M Devos; Sara Linse; Emma Sparr; Ulf Olsson
Journal:  Langmuir       Date:  2022-08-11       Impact factor: 4.331

  2 in total

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