Wetting of functionalized polyethylene film having ionizable organic acids and bases at the polymer-water interface: relations between functional group polarity, extent of ionization, and contact angle with water

Langmuir ◽  
1988 ◽  
Vol 4 (4) ◽  
pp. 921-937 ◽  
Author(s):  
Stephen Randall Holmes-Farley ◽  
Colin D. Bain ◽  
George M. Whitesides
Keyword(s):  
Contact Angle ◽  
Organic Acids ◽  
Functional Group ◽  
Polyethylene Film ◽  
Water Interface ◽  
Acids And Bases

Predicting the pKaand Stability of Organic Acids and Bases at an Oil–Water Interface

Langmuir ◽  
2014 ◽  
Vol 30 (22) ◽  
pp. 6437-6445 ◽  
Author(s):  
M. P. Andersson ◽  
M. H. M. Olsson ◽  
S. L. S. Stipp
Keyword(s):  
Organic Acids ◽  
Water Interface ◽  
Oil Water ◽  
Acids And Bases

scholarly journals Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1296
Author(s):  
Jéssica Thaís do Prado Silva ◽  
João Vitor Munari Benetti ◽  
Taís Téo de Barros Alexandrino ◽  
Odilio Benedito Garrido Assis ◽  
Jolet de Ruiter ◽  
...  
Keyword(s):  
Contact Angle ◽  
Organic Acids ◽  
Whey Protein ◽  
Physical Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil Water ◽  
Coffee Oil

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

pK a Prediction for Organic Acids and Bases

1981 ◽  
Author(s):  
D. D. Perrin ◽  
Boyd Dempsey ◽  
E. P. Serjeant
Keyword(s):  
Organic Acids ◽  
Acids And Bases

A Titrimetric Method for Determining Organic Acids and Bases in Urine

1966 ◽  
Vol 12 (12) ◽  
pp. 830-836 ◽  
Author(s):  
Gussie Goldberg ◽  
Wellington Paul ◽  
Harvey Gonick
Keyword(s):  
Organic Acids ◽  
Alkaline Medium ◽  
Titrimetric Method ◽  
Single Procedure ◽  
Acids And Bases

Abstract Organic acids and bases can be determined in a single procedure by first precipitating protein and removing carbonate with concentrated HCI, then adding Ca(OH)2 to precipitate phosphate and create an alkaline medium, removing ammonia by heat and suction, then finally titrating from pH 10.5 to 2.7 with dilute HCI.

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