Dambieva A.A.

EFFECT OF NANO- AND MICROPARTICLES OF IRON (III) OXIDE ON VISCOSITY OF LAMELLAR LIQUID CRYSTALS OF LECITHIN

The addition of low concentrations (0.001 – 0.1 wt. %) of iron (III) oxide nanoparti-cles with diameter of 10-20 nm was shown to result in the increase in a viscosity of lamellar liquid crystals in the systems of lecithin – water and lecithin – dodecane – water by 35-60% and 15-20%, respectively, whereas the addition of 1-5 µm microparticles does not affect the viscosity. An increase in a viscosity of the liquid crystals with the growth of the nanoparticles concentration from 0.001 to 0.1 wt. % is observed. It is assumed that the nanoparticles act as "bridges" between the bilayers of the lamellar liquid crystal.

Key words: lamellar liquid crystals, lecithin, iron oxide nanoparticles, viscosity

REFERENCES
1. Seddon J.M., Templer R.H. // In Handbook of Biological Physics. V. 1. Edited. By Lipowsky R. and Sackmann E. Elsevier Science B.V. 1995. P. 97-160.
2. Shchipunov Yu.A. // Russ. Chem. Rev. 1997. V. 66. N 4. P. 301–322.

2016, Т. 59, № 5, Стр. 41-46
Syndicate content