Abstract
Abstract The behavior of natural surfactants was studied at an oil-water interface by measurement of the interfacial tension and the observation of the oil-water interface. Lecithin was used as an oil-soluble substance and sodium cholate was used as a water-soluble substance; n-paraffin, corn oil, unsaturated fatty acid and fatty alcohol were used as an oil phase. The reduction of interfacial tension was greatest in a dodecane-sodium cholate solution system, but the minimum interfacial tension was observed in an oleic acid-sodium cholate solution system. Spontaneous emulsification occurred in the oil phase when oleic acid was left in contact with sodium cholate solution. The most remarkable change was found in the system of oleic acid in contact with sodium cholate solution, in which crystal of cholic acid were formed at the interface.
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