Part of the book: Microemulsions
In this chapter, the ability of artificial neural networks was evaluated to predict the influence of amphiphiles as additive upon the electrical percolation of dioctyl sodium sulfosuccinate (AOT)/isooctane/water microemulsions. In particular, water/AOT/isooctane microemulsion behaviour has been modelled. These microemulsions have been developed in presence of 1-n-alcohols, 2-n-alcohols, n-alkylamines and n-alkyl acids. In all cases, a neural network has been obtained to predict with accuracy the experimental behaviour to identify the physico-chemical variables (such as additive concentration, molecular mass, log P, pKa or chain length) that exert a greater influence on the model. All models are valuable tools to evaluate the percolation temperature for AOT-based microemulsions.
Part of the book: Properties and Uses of Microemulsions
The essential oils normally had low physicochemical stability and low solubility in water. These facts limit their industrial applications in general and in food formulations particularly. This chapter characterizes the physicochemical properties and the antioxidant and antimicrobial activities of three encapsulated essential oils – guava leaf, yarrow and black pepper essential oils – in hydroxypropyl-β-cyclodextrin (HPβCD).
Part of the book: Cyclodextrin
The kinetic behaviours in microemulsions can be easily modelled using an extension of the pseudophase model previously developed for micellar catalysis. This model considers that the microheterogeneous media can be considered as the sum of different conventional reaction media, where the reagents are distributed and in which the reaction can occur simultaneously. The reaction rate observed in the microheterogeneous system will be the sum of the velocities in each one of the pseudophases. This use can be considered as an extension of the pseudophase model, which has been developed for the quantitative analysis of nitrosation reactions in AOT/isooctane/water microemulsions and has been applied successfully in the literature in a large variety of chemical reactions.
Part of the book: Microemulsion