Chocolate Mousse

The density of crude oil is on the order of 0.85 g/cm, so if the sea surface is calm, an oil spill will initially form a slick. The slick is subject to physical processes, such as advection and turbulence, causing it to move vertically and/or horizontally. Advection tends to lead to dispersal or, if land is nearby, shoreline stranding. Turbulence promotes the formation of emulsions, called chocolate mousse, which can be transformed via weathering into tarballs. The lower-molecular-weight compounds tend to evaporate or dissolve. Some fractions of petroleum have solubilities in seawater on the order of tens of milligrams per liter. Some are also photochemically oxidized. 

Raw or undercooked eggs—Make sure to cook eggs until the yolks are firm, to avoid risk of salmonella. Also avoid food made with raw eggs like key lime pie, hollandaise sauce, and chocolate mousse. 

Some special problems arise at sea. When crude oil is spilled on the ocean, a slick is formed which spreads out from the source with a rate that depends on the oil viscosity. With sufficient energy an O/W emulsion may be formed, which helps disperse oil into the water column and away from sensitive shorelines. Otherwise, the oil may pick up water to form a water-in-oil emulsion, or mousse ( chocolate mousse ). These mousse emulsions can have high water contents and have very high viscosities, with weathering they can become semi-solid and considerably more difficult to handle, very much like the rag-layer emulsions referred to above. The presence of mechanically strong films makes it hard to get demulsifiers into these emulsions, so they are hard to break. See Chapter 9. 

Finally, many kinds of emulsions pose difficult problems wherever they may occur. For example, crude oil when spilled on the ocean tends to become emulsified in the form of chocolate mousse emulsions, so named for their color and semisolid consistency. These water-in-oil emulsions with high water content tend to be quite stable due to the strong stabilizing films that are present. Mousse emulsions increase the quantity of pollutant and are usually very much more viscous than the oil itself. 

A graphic and important example is furnished by the oil spill chocolate mousse emulsions formed when crude oil spills into seawater. These water-in-oil emulsions have high water contents that may exceed 74% and reach = 0.80 or more without inverting. As their common name implies, these mousse emulsions not only ha e viscosities that are much higher than the original crude oil but can become semisolid. With increasing time after a spill, these emulsions weather (the oil becomes depleted in its lower boiling fractions), and apparently the emulsions become more stable, more solidlike, and considerably more difficult to handle and break. 

Chocolate Mousse Emulsion A name frequently used to refer to the water-in-oil emulsions having a high water content that are formed when crude oils are spilled on the oceans. The name reflects the color and very viscous consistency of these emulsions. It has also been applied to other petroleum emulsions of similar appearance. 

Prepare the occasional sweet at home, using wholesome ingredients and limited amounts of sweeteners. For ideas, turn to chapter 8. You can whip up delicious chocolate mousse in less than minutes. 

While most fruit is acidic, several, such as lemons, limes, grapefruit, tomatoes, and avocados, are alkaline-forming. (Yes, the latter two foods are actually fruit.) Y ou ll be amazed at some of the more unconventional uses for avocado, such as Chocolate Mousse (page 171). If you re not a fan of avocado, don t worry you won t even know you re eating it (and neither will your kids if you decide to share this delicious dessert with them). My parents couldn t stand avocado until I suggested they try my chocolate mousse. Now they re hooked. 

Emulsification is the process by which one liquid is dispersed into another one in the form of small droplets. Water droplets can remain in an oil layer in a stable form and the resulting material is completely different. These water-in-oil emulsions are sometimes called mousse or chocolate mousse as they resemble this dessert. In fact, both the tastier version of chocolate mousse and butter are common examples of water-in-oil emulsions. 

Chocolate mousse — Used to describe a water-in-oil emulsion consisting of 50 to 80% water. These emulsions are sometimes stable and range in consistency from grease-like to solid. They are only formed with a relatively viscous oil in the presence of considerable wave action. (See also Emulsification, Water-in-oil emulsion.)... 

Emulsification — The process whereby one liquid is dispersed into another liquid in the form of small droplets. In the case of oil, the emulsion can be either oil-inwater or water-in-oil. Both types of emulsions are formed as a result of wave action, although water-in-oil emulsions are more stable and create special cleanup problems. (See also Chocolate mousse, Oil-in-water emulsion, Water-in-oil emulsion.) Emulsion breakers and inhibitors — Chemical agents used to prevent the formation of water-in-oil emulsions or to cause such emulsions to revert to oil and water. Several formulations can perform both functions. 

In order to illustrate the range of application strategies chocolate mousse, fuel oil spill etc.) that are closely related to the chemical structures of the respective crude oil fractions, examples are summarised in Table 2 that stem from the ARCHIMEDES experiments carried out in the German Bight in 1983 and 1985 (Commission 1985). 

Finally, the dispersion of oil slicks resulting from spillage has required an understanding of the way in which surfactants can disintegrate the emulsion (chocolate mousse) which forms spontaneously by the interaction between crude oil and sea water. 

Emulsification of oil with water is promoted by wave action the usual form is the water-in-oil type, or chocolate mousse, which consists of water droplets surrounded by an envelope of high-boiling hydrocarbons or more or less surface-active heterocycles. Mousse often sinks when it absorbs a sufficient quantity of particulate inorganic material to increase its density to greater than that of water. If surface-active material such as a detergent is deliberately added to the oil, a second type of emulsion, namely oil-in-water, may result. In this case, the nonpolar tails of the detergent molecules become incorporated into the oil and their polar head groups dissolve in the aqueous phase. The result is an emulsion that is readily dispersed into the water column. 

Figure 7 Melting thermogram of chocolate mousse emul sions. (From Ref 31.)...

As in the case of chocolate mousses, W/0 oilfield emulsions are often difficult to characterize because of their opacity, their high water concentration, the pre sence of various solids in both phases, and the organic nature of the continuous phase. It is of prime impor-tanhce to be able to assess the droplet size distribution in oilfield emulsions, because of the strong dependence between the rate of separation and the size of the dro plets. A knowledge of the drop size distribution is clearly an important factor in the design of separation equipment (46). Furthermore, the phase continuity of the mixture is also a parameter which must be... 

Spills of crude oil on the sea quickly form a W/O emulsion known as chocolate mousse which contains approximately 80-90% water. Wave action supplies the mixing energy. These must be demulsified (1) as well. 

In some situations demulsifiers have been used to inhibit emulsification (97). Demulsifiers used as inhibitors (1) in emulsification was considered in the prevention of chocolate mousse formation for oil spills (1, 268, 269). This topic has received considerable attention as increased environmental concerns demanded clean up of oil spills. Consequently, technology and chemical demulsifiers have been developed to address sea spills. However, discussion of this... 

Chapters 18—25 are related in that they discuss aspects of crude oil-based emulsions. The topic of environmental emulsions is covered by Fingas, Fieldhouse, and MuIIin. They analyze in depth the emulsification and stabilization processes in oil spills. These processes are crucial because they complicate the removal and treatment of these so-called mousses or chocolate mousses. Natural forces in the form of wind and waves are important mechanisms for the formation of the oil-spill emulsions. Most likely, the stabilization of the formed dispersions is due to naturally occurring components such as asphaltenes and resins. The authors give a comprehensive analysis of different kinds of oil spills with regard to stability and rheological properties. 

Chocolate Mousse Emulsion. A name frequently used to refer to the... 

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