o • o o o o @ 37 ø 25 ø 0 ø Temp PH Glycine L-Arginine L-glutamic acid 5.0g/100g Wo,,, 5.0g/100gwo,,, 0.5g•100g Wo,c, o o o o o o PH' O O, O o o o o o o •7 ø 25 ø 0 ø Temp 37 ø 25 ø 0 ø Temp PH 1 1 o o @ o o o o o o o o o 37 ø 25 ø 0 ø Temp Evaluation' good-' O A, x Figure 7. Effect ofpH on stability of gels poor 0 I I I 1 2 3 Concentration (mol/• ) Figure 8. Heat of solution of surfactant to aqueous solution of amino acid or salt with various concentra- tions: (o) water, (a) L-serine, (e) Monosodium L-glutamate monohydrate

296 JOURNAL OF THE SOCIETY OF COSMETIC CHEMISTS 37 • A I I & ,& I I I I I Mixing Ratio of Gel (SAA/woter or oq-soln.) Figure 9. Comparison of spacings of surfactant in gels prepared by various combinations of water monoso•] •:i!i/ii! dium L-glutamate monahydrate, and urea: (o) sunsoft O-30B itself, (,•) water, (e) 40 per cent aqueous tion of monasodium L-glutamate monahydrate (x) 20 per cent aqueous solution of urea