Abstract
The surface pressure versus mean area curves of the mixed monolayers of cholesterol with n-long chain fatty acids was obtained at various compositions and temperatures. It was observed that the area occupied by the expanded monolayer of fatty acid becomes somewhat smaller by addition of cholesterol. The surface pressure of the transition from expanded to condensed state varied with the composition and temperature, whereas the area occupied by the condensed monolayer composed of cholesterol and fatty acid satisfied the additivity rule. The two-dimensional phase diagram of the cholesterol-myristic acid system was constructed and the partial molar enthalpy of myristic acid was evaluated. It was concluded that cholesterol and fatty acid are miscible in the expanded state and immiscible in the condensed state and that the interaction between them is not specific but large enough to form the homogeneous expanded monolayer.
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