201. Thermodynamic properties of sodium deoxycholate at the gel-sol transition.
- Author
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Jover, Aida, Troncoso, Jacobo, di Gregorio, Maria Chiara, and Fraga López, Francisco
- Subjects
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DEOXYCHOLIC acid , *GELATION , *SODIUM , *DIFFERENTIAL scanning calorimetry , *ELECTRON microscopy , *TRANSITION temperature , *MICELLAR solutions , *QUANTUM thermodynamics - Abstract
• The sol–gel phase transition of the sodium deoxycholate (NaDC) solutions is experimentally characterized. • Transition temperature and enthalpy are found to be highly sensitive to pH and concentration variations. • Transition volume shows that there is a contraction from the sol to the gel phase almost pH and concentration insensitive. • The thermodynamic properties are linked with the mesophases observed through electron microscopy. Sodium deoxycholate forms supramolecular aggregates in aqueous solution that are strongly dependent on temperature and pH. Upon fine tuning of these physicochemical parameters, two supramolecular aggregates can be achieved: a nanotubular phase having viscoelastic, gel-like, behavior and a sponge liquid phase. In this work, the thermodynamics of the transition between the two phases is characterized. Temperatures, volumes, and enthalpies of such transition have been experimentally determined using vibrating tube densitometry and differential scanning calorimetry. In addition, electron microscopy is used to follow the morphological transition between the two supramolecular structures. The dependencies of the thermodynamic properties with the pH and surfactant concentration of the solution are characterized, and the micrographs obtained from electron microscopy is used to explain the thermodynamics of the system. [ABSTRACT FROM AUTHOR]
- Published
- 2022
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