(1) _ (2) (3) •, .:..:::::•:': -•- dl Figure 16. Structural model of surfactant and gel: (1) surfactant, (2) gel prepared between surfactant and water (3) gel prepared between surfactant and aqueous solution of amino acid ß ß '. , _•.. I .'•-' _ •. •-'•I' '-"' •'•,,,', %..':,'. - %• 5 : -: :.' '.. '• ':-•--' " 'q' '•/?•. '•-- .•c,-:.. ,.. ......... :-• •., . .- __•.-•.. -. ,_• _• .• ß •':•-• .•, -- .• .•,- ', . •v¾- •.. •:•..,..5 X•.• ., :. ,.•. ,3.?•%•:•, ß :•r "--• '.:,' '?". ,..-•1000 P ' . ' ,, . Figure 17. Gel structure by EM: magnification: 42000
WATER-IN-OIL EMULSIONS Table III Physical Properties of Amino Acids and their Salts 303 Number L-Amino Acid and Solubility (6) Y-N a Salt thereof g/100gH20[25øC] Inorganic Organic Gel Formation I L-Alanine 16.51 220 60 2 •-Alanine 55.50 220 60 3 L-Argmine 146 (20øC) 410 120 4 L-Argmine HCL 90.0 810 120 5 L-Asparagine H•O 3.00 420 80 6 L-Aspartic acid 0.50 370 80 7 L-Asparate Na-H20 80.1 870 80 8 L-Cystine 0.011 240 100 9 L-Glutamic acid 0.84 370 100 10 L-Glutarnate Na-H•O 74•22 870 80 11 L-Glut amine 4.25 420 100 12 Glycine 24.99 220 40 13 L-Histidine 4 29 352 120 14 L-Histidine HCL-H20 39 0 (24øC) 752 120 15 Hydroxy L-proline 36.11 330 100 16 L-Isoleucme 4.12 220 110 17 L-Leucine 2.19 220 110 18 L-Lysme HCL 89.0 690 120 19 L-Methionine 5.92 230 140 20 L-Phenylalamne 2.97 231 180 21 L-Prohne 162.3 230 100 22 L-Serine 43.0 320 60 23 L-Threonine 10.0 320 80 24 L-Tryptophan 1.14 321 220 25 L-Tyrosine 0 045 341 180 26 L-Valine 8 85 220 90 Evaluation: (o) good (e) poor (X) impossible. Table IV The Relationship of Water Content and Spacing to the Stability of Gel and W/O Cream Test Items Stability Gel's Water Gel Aqueous Content Spacing 1 7 30 1 Solution (per cent) (•.) day days days day W/O Cream 7 30 days days Water 5,93 37.6 5 per cent monosodium 5.49 37.1 L-glutamate H20 20 per cent monosodium 4.49 34.9 L-glutamate 40 per cent monosodium 3.12 33.8 L-glutamate H20 20 per cent potassium 7.32 40.4 thiocyanate 20 per cent urea 6.91 39.2 Evaluation:good•--o A X X•Poor
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