Oleic acid is an omega-9 fatty acid with the formula C18H34O2H. It is the most common of the natural fatty acids. It is involved in the production of cellular energy and other metabolic functions and is therefore essential for the human body. It is very important in the diet because it reduces the risk of cardiovascular disease, and it was even reported to prevent cancer. Under certain conditions, oleic acid can form lipid vesicles, where the ratio between its ionized and non-ionized forms is the key factor. In this thesis, I will review the existing literature on these (and others) topics. In the laboratory, I will determine the titration curve for oleic acid and investigate its effects on the stability of lipid vesicles.
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