micelles


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micelles

Tiny aggregates of fatty acids and monoglycerides formed by the detergent action of the bile acids on digested fats so that these materials can be made soluble and absorbed into the LACTEALS of the intestinal VILLI.
References in periodicals archive ?
Micelles composed of PEG lipids have emerged as promising drug delivery vehicles for hydrophobic drugs to enhance the drug availability or delivery efficiency.
"Until now, micelle detection required LUX personnel to undertake on-site sample testing.
Kataoka, "Development of polymeric micelles for targeting intractable cancers," Cancer Science, vol.
Hasmann, Cortez, Pessoa Junior, and Roberto (2003) studied the [beta]-xylosidase recovery by reversed micelles using CTAB cationic surfactant and butanol.
If the micelles are large enough to be highly flexible at the maximum concentration value, viscosity will decrease.
FOR VERY SENSITIVE SKIN Elemis Smart Cleanse Micellar Water, PS24 The rosehip oil and rose water in this soothe sensitive skin, while the micelle formula cleanses - all without damaging the moisture barrier.
However, as the concentration increases further, this drives the full breakdown of the aggregates into monomers and enables the formation of mixed surfactant-LPS micelles, which then leads to a sharp reduction in the amount of endotoxin recovered from a sample.
In this aspect, a number of amphiphilic polymeric micelles consisting of variety of copolymers have also been formulated for the purpose of drug delivery.
Micelles do the dirty work of attaching themselves to gunk on your skin like make-up, dirt and oil, basically dissolving it into nothingness.
The MCR has been used to characterize micelles in the solution [21], But in the case of micelles, (a) the viscosity of the micellar solution is similar to that of the water, (b) the size of micelles in solution is usually a few nanometers, and (c) micellar solutions are expected to be free from contaminants.
In addition, as smaller micelles are associated with increased [kappa]-CN and CN contents, it is not yet clear whether the effect of CMS on milk gelation reflects differences in milk protein content/composition or whether the effect is directly due to variations in the CMS.
Hudration of casein micelles and caseinates: Implications for casein micelle structure.