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i wanted to write down exactly how i felt, but somehow, the paper stayed empty and i could not have described it any batter
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considering our type of solid (silica) and the type of functionalization (phosphonic acid), probably the interaction mechanisms of ba would be similar to described by amghouz et al. (2014). at the normal ph of wine, between 3 and 4, silanol groups of silica are not dissociated, so an interaction by cation exchange cannot be produced between them and the cationic amines (vlasova et al., 2006). however, hydrogen bond type interactions would be possible and could contribute to the stabilization of the amines retention
these different between monoamines and polyamines have previously observed by amghouz et al. (2014) that suggested, in addition to the cationic ex change, the interaction of n with the oh (of the functional group of the solid (zirconium phosphate sodium salt)) that could stabilize the amine retention. moreover, these authors also suggest the interaction of tyr amine is mainly due to hydrogen bonds. considering our type of solid (silica) and the type of functionalization (phosphonic acid), prob