Answers are grounded in this paper and cite their sources.
Structural Characteristics of mono‐ and distearin mixed monolayers spread on aqueous solutions containing sugar (glucose or sucrose) at 0.5 mol/L were studied as a function of temperature and interfacial and subphase compositions. The compression isotherms were obtained using an automated Langmuir‐type film balance over a temperature range of 10 to 40°C. The results show an expansion in the structure of the mixed monolayer with sugar in subphase. Nonideal mixing of the component at interface was observed with positive deviation from the additivity rule. This fact is indicative of the presence of repulsive interactions between the two lipids on sugar aqueous solutions. The mixed monolayers with a monostearin molar fraction less than 0.8 are stable from a thermodynamic point of view. Mixed monolayer stability depends on monolayer composition, temperature, and surface pressure with different order of magnitude.
No takes yet. Share an insight, caveat, or question.
Feria et al. (1996) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: