Few experiments with survismeter (original) (raw)

Experiment 01: Measure surface tension and viscosity of water, 10, 20, and 30% aqueous ethanol solutions with survismeter minimizing 90% chemicals and lab resources for study of their molecular interactions. Summary: On adding 10, 20, and 30% aqueous ethanol or glycerol the surface tension decreases as hydrogen bonding of water is disrupted to adhere ethanol or glycerol. Disruption of hydrogen bonding weakens cohesive forces lowering surface tension and at the same time adherence enhances frictional forces increasing shear stress or viscosity. Experiment 02: Determine thermodynamically and kinetically stable nanoemulsion of oil and water with 5 to 15% aqueous ethanol and glycerol nanoemulsion with anionic (sodium dodecyl sulfate) and cationic (cetyltrimethylammonium bromide) surfactants using survismeter. Summary: Adding 10, 20, and 30% aqueous ethanol and glycerol to water with surfactant may equilibrate the cohesive and adhesive forces where the initially surface tension decreases disrupting hydrogen bonding of water to equally adhere to ethanol or glycerol, and surfactant molecule increasing viscosity. But equal cohesive and adhesive forces with time remained constant with the same values of surface tension and viscosity with time. Experiment 03: Survismetrically determine nanoemulsion of curcumin with any one of mustard, sunflower, ground, and cottonseed oils in aqueous ethanol, glycerol, anionic (sodium dodecyl sulfate) and cationic (cetyltrimethylammonium bromide) surfactants separately decreasing surface tension and increasing viscosity of resultant nanoemulsion. Summary: Monodispersion of curcumin molecules in homogeneous oil dispersion in aqueous ethanol and glycerol with surfactant may equilibrate cohesive and adhesive forces resulting lower surface tension and higher viscosity. For monodispersion, equal cohesive and adhesive forces with time remain the same with the constant surface tension and viscosity with time. Experiment 04: Experimentally determine coagulation and monodispersion of protein like bovine serum albumin or insulin or lysozyme in aqueous anionic (sodium dodecyl sulfate) or cationic (cetyltrimethylammonium bromide) surfactant solution using survismeter. Summary: Proteins may monodispersion min molecules in homogeneous oil dispersion in aqueous ethanol and glycerol to water with surfactant equilibrating cohesive and adhesive forces. It results in lower surface tension and higher viscosity for monodispersion and for coagulations the cohesive forces or surface tension increase, and adhesive forces or viscosity decrease. Experiment 05: Experimentally determine coagulation and monodispersion of carbohydrate molecules like starch of different sizes with water aqueous surfactant (anionic-sodium dodecyl sulfate, cationiccetyltrimethylammonium bromide) solution using survismeter. Summary: Carbohydrates may monodispersion min molecules in homogeneous oil dispersion in aqueous ethanol and glycerol to water with surfactant equilibrating cohesive and adhesive forces. It results in lower surface tension and higher viscosity for monodispersion and for coagulations the cohesive forces or surface tension increase, and adhesive forces or viscosity decrease. Experiment 06: Determine curcumin with proteins (bovine serum albumin, insulin, lysozyme in aqueous solution) for preventing unfolding on decreasing surface tension and increasing viscosity using survismeter.