The paper reports the study of the complexation processes in aqueous solution of α-CD and DMSO. Cyclodextrins (CDs) (sometimes called cycloamyloses) are cyclic oligosaccharides formed by glucose units interconnected by α-(1,4) linkages; α-CD is one of three the most common CDs. It consists of six glucopyranose units. The speed of ultrasonic waves has been measured by the resonance method on ResoscanTM System apparatus. Some collateral data, such as density and heat capacity of the system, have also been measured. On the basis of the experimental data the excess adiabatic compressibility was determined. The extremes of the excess adiabatic compressibility function for different mixture compositions allowed us to establish the composition of molecular complexes formed in the solution. The obtained results suggest the formation of the α-CD with DMSO inclusion complexes with chemical stoichiometric ratio value of 1:1.

The temperature dependence of the particle size distribution (PSD) of the magnetic fluid with an additional biocompatible dextran layer was studied using a ultrasonic method. The measurements of the ultrasound velocity and attenuation were carried out as a function of the volume concentration of magnetite particles at temperatures ranging from 15°C to 40°C. In order to extract the PSD from ultrasonic measurements, the theoretical model of Vinogradov-Isakovich was used. The extraction of PSD from the ultrasonic data requires also the measurements the density and viscosity of the ferrofluid samples. The calculated PSD of the magnetic fluid with an additional biocompatible layer shows a greater thermal stability than that of a magnetic fluid with a single surfactant layer.

Ultrasonic emulsifying processes of immiscible liquids can be used to obtain stable emulsions. The authors used an ultrasonic sandwich head with an energy concentrator to obtain a suitable value of the energy density necessary for the emerge of ultrasonic cavitation. Two piezoelectric ring (Dext = 50 mm) transducers of Pz-26 type produced by FERROPERM were used to design the ultrasonic sandwich head. The frequency of the ultrasonic wave was 18.4 kHz and the excitation time of the ultrasonic transducer exiting 5 minutes. Visible bubbles during the generation of ultrasonic waves appeared in the mixture after exceeding the cavitation threshold. The authors determined also the cavitation threshold by measuring the electrical voltage conducted to the transducers. To receive long-lasting emulsion, the electrical voltage attained 300 Vpeak. The dispersion dependence on the emulsifying time was determined. The emulsion of linseed oil and water was stable through some months without surfactants.