The depending of Langmuir monolayers of quantum dots and fatty acid mixture properties from their components ration

Langmuir monolayers of quantum dots could be used as a platform for creation of planar fluorescent sensors that widely used in biology during immunochemistry analysis. Interesting feature is a creation of matrix with separated quantum dots one from each other. The process of Langmuir monolayers of quantum dots and fatty acid mixtures with different component ratios formation was studied. The method of compression isotherm was used for Langmuir monolayer formation process characterization, atomic force microscopy was used for transferred films characterization. Volume component ratios of 1:1, 1:2. 2:1, 1:5 and 5:1 of arachidic acid and quantum dots were studied. Was shown that increasing of the arachidic acid concentration in the solution cause to decreasing the maximal monolayer area, changing in monolayers liquid phase extensions and type. Also the monolayer compressibility and compression module are changes and achieves a peak value at components ratio of 1:1. At the indicated component ratio the formed Langmuir monolayer of quantum dots and arachidic acid mixture was transferred on the glass substrate and studied by atomic force microscopy.