Confinement to nanoscopic proportions can have dramatic impact on the properties of materials. We explore the impact that soft nanoconfinement in reverse micelle has on water properties. This presentation will focus on the effects of water on carbohydrates and carbohydrates on water in reverse micelles. When introduced to reverse micelles, carbohydrates such as glucose, sorbitol, and trehalose result in smaller particles than those prepared with only water. Through a range of measurements we are developing a model to explain the reverse micelle size variations.  At the same time, we explore the impact of  carbohydrates on water in the reverse micelle nanoconfined environment, where we measure dramatic slowing of chemical exchange rates between carbohydrates hydroxyl groups and water. This presentation will discuss implications of these results for interfacial chemistry.<br/>

Sweet confinement: Interactions of sugars confined at molecular interfaces

256th National Meeting (2018)

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