Relationships between Interfacial Water, Ion Specificity and the Structures of Association Colloids and Antioxidant Distributions in Macroemulsions

有了这个更新奖，有机和高分子化学计划继续支持劳伦斯教授的工作。罗格斯大学化学系的Romsted博士说。 该研究将扩展PI在缔合胶体化学方面的研究。 这个项目有两个部分。 在第一部分中，Romsted教授将研究由离子表面活性剂自发聚集形成的各种缔合胶体结构。 使用化学捕集技术，在PI的实验室，特定的头组，反离子，和水合作用，确定这些胶体的结构和性能的开发将进行调查。 化学捕集方法将提供关于这些物种的化学和物理性质的独特信息，并将增加对控制其形成的力的平衡的理解。 在该建议的第二部分中，将确定抗氧化剂在油/水/非离子表面活性剂基乳液的油/界面和水/界面区域之间的分配常数。 这将通过电化学监测抗氧化剂与芳烃重氮离子的反应沿着在不存在表面活性剂的情况下抗氧化剂在油相和水相之间的分布的UV光谱测量来实现。 实验将系统地确定抗氧化剂分布与抗氧化剂结构、油的极性、pH、表面活性剂结构和电荷之间的关系。 后者的实验将确定影响抗氧化剂分布的因素，并允许乳化食品中的抗氧化剂的效率进行评估。该研究计划将为本科生，研究生和博士后研究员提供高级培训，并将包括广泛的国际合作。 预计这些实验将为软材料技术提供重要的概念基础，特别是在营养和健康领域。

With this renewal award, the Organic and Macromolecular Chemistry Program continues its support of the work of Professor Laurence S. Romsted of the Department of Chemistry at Rutgers University in New Brunswick, NJ. The research will extend the PI's investigations in association colloid chemistry. There are two parts to this project. In the first part, Professor Romsted will investigate a of variety of association colloid structures which are are formed from the spontaneous aggregation of ionic surfactants. Using a chemical trapping technique, developed in the PI's laboratory, specific head group, counter ion, and hydration interactions that determine the structures and properties of these colloids will be investigated. The chemical trapping method will provide unique information concerning the chemical and physical properties of these species and will increase understanding of the balance of forces controlling their formation. In the second part of this proposal, the partition constants of antioxidants between the oil/interfacial and water/interfacial regions of oil/water/nonionic surfactant based emulsions will be determined. This will be accomplished by electrochemical monitoring of the reaction of an antioxidant with an arenediazonium ion along with UV spectroscopic measurements of the distribution of the antioxidant between the oil and water phases in the absence of surfactant. The experiments will systematically identify the relationships between antioxidant distributions and antioxidant structure, oil polarity, pH, and surfactant structure and charge. These latter experiments will identify factors affecting antioxidant distribution in emulsions and allow evaluations of antioxidant efficiency in emulsified foods.The research program will provide advanced training for undergraduate, graduate, and postdoctoral fellows, and will include extensive international collaborations. The experiments are expected to provide important conceptual basis for soft materials technologies especially in the areas of nutrition and health.