Abstract
There have been strong indications that lecithin with trace amounts of water in isooctane forms branched cylindrical micelles at relatively high water content. At a certain volume fraction these micelles percolate to form a connected network. Here this phenomenon is studied by viscometry and dielectric spectroscopy as a function of volume fraction and temperature. The observed percolation threshold is used to estimate the mean length between, and the size of, branch points. There is however a discrepancy with the theoretical model which can be explained by a water content dependent ratio of branch points and end-caps. It is argued that this is related to the water induced change from dynamic to static percolation, indicated by the observed scaling exponents. From the temperature dependence of the phase boundary the free energy of a branch point is estimated. As a function of the water content branch point formation changes from driven entirely by enthalpy towards more entropically driven.
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