Abstract
A dramatic increase in the viscosity of reverse micellar solutions of lecithin in a variety of organic solvents of up to a factor of 106 upon the addition of a small amount of water can be observed. The formation of viscoelastic solutions can be explained by a water-induced aggregation of lecithin molecules into flexible cylindrical reverse micelles and the subsequent formation of a transient network of entangled micelles. The viscoelastic properties of these solutions are characterized as a function of water content and temperature for different organic solvents by means of dynamic shear viscosity measurements. The results are interpreted by making analogies to the behavior of semidilute polymer solutions and living polymers.
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Dedicated to Prof. Dr. J. Meissner on the occasion of his 60th birthday.
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Schurtenberger, P., Scartazzini, R. & Luisi, P.L. Viscoelastic properties of polymerlike reverse micelles. Rheol Acta 28, 372–381 (1989). https://doi.org/10.1007/BF01336804
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DOI: https://doi.org/10.1007/BF01336804