In the case of saturated fatty acid monolayers, it is well known that surface area of head groups increases with decreasing carbon chain length owing to a decrease in Van der Waals interaction between each carbon chain.
Is it possible to assume that this effect is also maintained in the case of bulk phase? E.g. agitated water/oil emulsion. Is there any related reference literature?
Titus Sobisch
Dear Jun-Woo,
I would assume that the effect at air-water interface described is valid for small to medium chain fatty acids.
If you think of water in oil emulsions stabilized by fatty acids I would assume a similar effect in that range, however, I have no reference at hand.
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Johannes Wostemeyer
... has somebody calculated this? ... Very interesting intellectual problem.
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