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Dissolved helium atoms evaporate from liquids in super-Maxwellian speed distributions because their interactions are too weak to enforce full thermal equilibration at the surface as they are "squeezed" out of solution. The excess speeds of these He atoms reflect their final interactions with solvent and solute molecules at the surfaces of water and other liquids. We extend this observation by monitoring He atom evaporation from salty water solutions coated with surfactants. These surface-active molecules span neutral, anionic, and cationic amphiphiles: butanol, 3-methyl-1-butanol, pentanol, pentanoic acid, pentanoate, tetrabutylammonium, benzyltrimethylammonium, hexyltrimethylammonium, and dodecyltrimethylammonium, each characterized by surface tension measurements. The helium energy distributions, recorded in vacuum using a salty water microjet, reveal a sharp distinction between neutral and ionic surfactant films. Helium atoms evaporate through neutral surfactant monolayers in speed distributions that are similar to a pure hydrocarbon, reflecting the common alkyl chains of both. In contrast, He atoms appear to evaporate through ionic surfactant layers in distributions that are closer to pure salty water. We speculate that the ionic surfactants distribute themselves more loosely and deeply through the top layers of the aqueous solution than do neutral surfactants, with gaps between the surfactants that may be filled with salty water. This difference is supported by prior molecular dynamics simulations and ion scattering measurements of surfactant solutions.
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http://dx.doi.org/10.1039/d3fd00177f | DOI Listing |
J Agric Food Chem
September 2025
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P.R. China.
Salt reduction remains a critical challenge in oil-containing systems. We examined the influence of gum arabic (GA)-stabilized emulsions with varying oil contents (0.5, 1, and 2%) on saltiness perception.
View Article and Find Full Text PDFFood Sci Biotechnol
September 2025
School of Animal, Food Science and Marketing, Konkuk University, Seoul, 05029 Republic of Korea.
This study investigated the physicochemical and sensory properties of mayonnaise formulated as a double emulsion (DE) with vegetable extracts and compared them with those of conventional oil-in-water (O/W) mayonnaise. A W/O:W ratio of 8:2 showed the highest stability, whereas a W:O ratio of 5:5 was selected as a balanced formulation with acceptable stability and reduced oil content. The polyglycerol polyricinoleate concentration was optimized at 2%, and the incorporation of vegetable extracts improved the stability of the DE mayonnaise, with SLC253 achieving the highest stability.
View Article and Find Full Text PDFEnviron Res
August 2025
Geosciences Division, Physical Research Laboratory, Ahmedabad, India. Electronic address:
Lakes are hotspots for carbon and nitrogen cycling and a major contributor to the natural fluxes of greenhouse gases [GHGs: methane (CH), carbon dioxide (CO), and nitrous oxide (NO)] to the atmosphere. Lake volume reduction and salinization are major threats to lakes across the globe, and their effect on lake biogeochemistry warrants detailed investigation. Given the majority of the studies addressing this crisis are from the higher latitudes, the response of tropical lakes, and shallow lakes in particular, to changing magnitude of environmental stressors is a major research gap.
View Article and Find Full Text PDFFoods
August 2025
Recognized Research Group: Multidisciplinary Assessment and Intervention in Health Care and Sustainable Lifestyles, University of Valladolid, 47003 Valladolid, Spain.
This study examines the relationship between dietary patterns, specifically the Mediterranean diet (MD) and the Western diet (WD), and sensory perception among nursing students at the University of Valladolid, Spain. The study aims to understand how these dietary patterns affect taste sensitivity and preferences, contributing to the fields of nutrition and sensory science. A total of 41 students participated in this study, following ethical guidelines.
View Article and Find Full Text PDFFEMS Microbiol Ecol
August 2025
Geomicrobiology, Department of Geosciences, University of Tübingen, Germany.
Nitrate reduction coupled to Fe(II) oxidation (NRFeOx) contributes to Fe cycling in the estuarian sediments of the Río Tinto river (Huelva, Spain). However, it is not yet known (i) whether and which NRFeOx microorganisms can be enriched from the reduced sediment layer and (ii) how in-situ pH and salinity fluctuations affect NRFeOx. Therefore, we (i) used two different approaches such as microcosm experiments (sediment amended with either NO3-/Fe2+aq or acetate/NO3-/Fe2+aq) and enrichment cultures (medium amended with acetate/NO3-/Fe2+aq) to enrich NRFeOx microorganisms to (ii) test their salinity and pH tolerance under simulated high tide and low tide conditions.
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