Abstract
The effect of inorganic salts and CuO nanoparticles on the dynamic viscosity of a lamellar liquid crystalline mesophase in the lecithin–avocado oil–tea tree oil–water system was studied using rotational viscometry in a range of shear rates from 0.01 to 1.0 s–1. It was found that the viscosity of liquid crystals increased by a factor of 1.2–6.25 upon the introduction of aqueous solutions of NaCl, CaCl2, and CuCl2 with a concentration of 0.1 mol/L or higher. The introduction of spherically shaped CuO nanoparticles with a size of 92 ± 3 nm at a concentration of 0.3 wt % increased the viscosity by a factor of 1.3.
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Translated by V. Makhlyarchuk
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Zoshchik, M.M., Safronova, M.A., Shulaev, S.V. et al. Influence of Inorganic Salts and Copper(II) Oxide Nanoparticles on the Viscosity of Lecithin Liquid Crystals. High Energy Chem 57 (Suppl 2), S383–S384 (2023). https://doi.org/10.1134/S001814392308026X
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DOI: https://doi.org/10.1134/S001814392308026X