Double-stimuli Responsive O/W Emulsion Gel Based on a Novel Amidoamine Surfactant
スポンサーリンク
概要
- 論文の詳細を見る
A heat-induced O/W emulsion gel that undergoes a phase transition from sol to gel on heating was formed from the addition of aqueous HCl to a toluene solution of a long-chain amidoamine derivative (C18AA). The heat induced O/W emulsions are highly sensitive to temperature, and the sol-gel transition temperature could be simply controlled by adjusting the C18AA concentration. Interestingly, the sol-gel transition of the O/W emulsions was also very sensitive to pH. Thus, we have successfully prepared a novel double-stimuli responsive gel based on O/W emulsions consisting of C18AA and HCl.
著者
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Sugimoto Hiroki
Department Of Biology Faculty Of Science Kyushu University
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Sugimoto Hiroki
Department Of Industrial Chemistry Tokyo University Of Science
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IMURA Yoshiro
Department of Industrial Chemistry, Tokyo University of Science
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Kawai Takeshi
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Imura Yoshiro
Department Of Industrial Chemistry Tokyo University Of Science
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Morita Clara
Department of Industrial Chemistry, Tokyo University of Science
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Morita Clara
Department Of Industrial Chemistry Tokyo University Of Science
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