"Marginal pinching" in soap films

We discuss the behaviour of a thin soap film facing a frame element: the pressure in the Plateau border around the frame is lower than the film pressure, and the film thins out over a certain distance lambda(t), due to the formation of a well-localized pinched region of thickness h(t) and extension w(t). We construct a hydrodynamic theory for this thinning process, assuming a constant surface tension: Marangoni effects are probably important only at late stages, where instabilitites set in. We find lambda(t) ~ t^{1/4}, and for the pinch dimensions h(t) ~ t^{-1/2}$ and w(t) ~ t^{-1/4}. These results may play a useful role for the discussion of later instabilitites leading to a global film thinning and drainage, as first discussed by K. Mysels under the name ``marginal regeneration''.Comment: 7 pages, 2 figure

Long Range Hydration Effects in Electrolytic Free Suspended Black Films

The force law within free suspended black films made of negatively charged Aerosol-OT (AOT) with added LiCl or CsCl is studied accurately using X-ray reflectivity (ca. 1{\AA}). We find an electrolyte concentration threshold above which a substantial additional repulsion is detected in the LiCl films, up to distances of 100 {\AA}. We interpret this phenomenon as an augmentation of the Debye screening length, due to the local screening of the condensed hydrophilic counterions by the primary hydration shell.Comment: 4 pages, 4 figures, to be published Phys. Rev. Let

Low-surface energy surfactants with branched hydrocarbon architectures

International audienceSurface tensiometry and small-angle neutron scattering have been used to characterize a new class of low-surface energy surfactants (LSESs), "hedgehog" surfactants. These surfactants are based on highly branched hydrocarbon (HC) chains as replacements for environmentally hazardous fluorocarbon surfactants and polymers. Tensiometric analyses indicate that a subtle structural modification in the tails and headgroup results in significant effects on limiting surface tensions γcmc at the critical micelle concentration: a higher level of branching and an increased counterion size promote an effective reduction of surface tension to low values for HC surfactants (γcmc 24 mN m-1). These LSESs present a new class of potentially very important materials, which form lamellar aggregates in aqueous solutions independent of dilution

Sweet taste pleasantness is modulated by morphine and naltrexone

Rodent models highlight the key role of µ-opioid receptor (MOR) signaling in palatable food consumption. In humans however, the effects of MOR stimulation on eating and food liking remain unclear. In a bidirectional psychopharmacological cross-over study, 49 healthy men underwent a sweet taste paradigm following double-blind administration of the MOR agonist morphine, placebo, and the opioid antagonist nalt rexone. We hypothesized that behaviors regulated by the endogenous MOR system would be enhanced by MOR agonism, and decreased by antagonism. The strongest drug effects were expected for the sweetest (high-calorie) sucrose solution, as reported in rodents. However, very sweet sucrose-water solutions are considered sickly and aversive by many people (called sweet dislikers). Since both sweet likers and dislikers were tested, we were able to assess whether MOR manipulations affect pleasantness ratings differently depending on both subjective and objective value. As hypothesized, MOR stimulation with morphine increased pleasantness of the sweetest of five sucrose solutions, without enhancing pleasantness of the lower-sucrose solutions. For opioid antagonism, an opposite pattern was observed for the sweetest drink only. This bidirectional effect of agonist and antagonist treatment is consistent with rodent findings that MOR manipulations most strongly affect the highest-calorie foods. Importantly, the observed drug effects on pleasantness of the sweetest drink did not differ between sweet likers and dislikers. We speculate that the MOR system promotes survival in part by increasing concordance between the objective (caloric) and subjective (hedonic) value of food stimuli, so that feeding behaviour becomes more focused on the richest food available