Droplet thermodynamics

Emulsions are heterogeneous dispersions of immiscible liquids pharmaceutically both types, oil in water (o/w) and water in oil (w/o), are of interest. Mechanical work is required to break up the liquid to be dispersed to small droplets. Thermodynamically emulsions are unstable systems, because the interfacial tension between the two liquids causes droplets of the disperse phase to coalesce, approaching the state of complete phase separation. To counteract this tendency an emulsifying agent must be added that occupies the interfaces between dispersed droplets and bulk liquid thereby lowering the interfacial tension. 

A beautiful and elegant example of the intricacies of surface science is the formation of transparent, thermodynamically stable microemulsions. Discovered about 50 years ago by Winsor [76] and characterized by Schulman [77, 78], microemulsions display a variety of useful and interesting properties that have generated much interest in the past decade. Early formulations, still under study today, involve the use of a long-chain alcohol as a cosurfactant to stabilize oil droplets 10-50 nm in diameter. Although transparent to the naked eye, microemulsions are readily characterized by a variety of scattering, microscopic, and spectroscopic techniques, described below. 

These fascinating bicontinuous or sponge phases have attracted considerable theoretical interest. Percolation theory [112] is an important component of such models as it can be used to describe conductivity and other physical properties of microemulsions. Topological analysis [113] and geometric models [114] are useful, as are thermodynamic analyses [115-118] balancing curvature elasticity and entropy. Similar elastic modulus considerations enter into models of the properties and stability of droplet phases [119-121] and phase behavior of microemulsions in general [97, 122]. 

However, the formal differences between microemulsions and macroemulsions are well defined. A microemulsion is a single, thermodynamically stable, equihbrium phase a macroemulsion is a dispersion of droplets or particles that contains two or more phases, which are Hquids or Hquid crystals (48). 

The lower the value of the more likely it is that S is positive indicating a thermodynamic tendency for the process to occur. Longitudinal wave theory has been appHed to the defoamer spreading process as in equation 5 where P is the penetration depth of a spreading droplet of initial radius R, viscosity Tj, and density p. 

A microemulsion (p.E) is a thermodynamically stable, transparent (in the visible) droplet type dispersion of water (W) and oil (O a saturated or unsaturated hydrocarbon) stabilized by a surfactant (S) and a cosurfactant (CoS a short amphiphile compound such as an alcohol or an amine) [67]. Sometimes the oil is a water-insoluble organic compound which is also a reactant and the water may contain mineral acids or salts. Because of the small dispersion size, a large amount of surfactant is required to stabilize microemulsions. The droplets are very small (about 100-1000 A [68]), about 100 times smaller than those of a typical emulsion. The existence of giant microemulsions (dispersion size about 6000 A) has been demonstrated [58]. 

Finite amounts of glycerol (its viscosity is 945 cP at 25°C) can be dispersed in AOT/heptane or in CTAB/heptane + chloroform systems. The resulting solutions consist of thermodynamically stable, spherical droplets of glycerol stabilized by the surfactant [33,235]. The presence of glycerol within the micellar core results in a reduction of the surfactant mobility [137]. 

It follows from the second law of thermodynamics that the optimal free energy of a hydrocarbon-water mixture is a function of both maximal enthalpy (from hydrogen bonding) and minimum entropy (maximum degrees of freedom). Thus, nonpolar molecules tend to form droplets with minimal exposed surface area, reducing the number of water molecules affected. For the same reason, in the aqueous environment of the hving cell the hydrophobic portions of biopolymers tend to be buried inside the structure of the molecule, or within a lipid bilayer, minimizing contact with water. 

The critical radius at Tg is a multiple of Droplets of size N > N are thermodynamically unstable and will break up into smaller droplets, in contrast to that prescribed by F N), if used naively beyond size N. This is because N = 0 and N = N represent thermodynamically equivalent states of the liquid in which every packing typical of the temperature T is accessible to the liquid on the experimental time scale, as already mentioned. In view of this symmetry between points N = 0 and N, it may seem somewhat odd that the F N) profile is not symmetric about. Droplet size N, as a one-dimensional order parameter, is not a complete description. The profile F N) is a projection onto a single coordinate of a transition that must be described by order parameters—the... 

The rates of multiphase reactions are often controlled by mass tran.sfer across the interface. An enlargement of the interfacial surface area can then speed up reactions and also affect selectivity. Formation of micelles (these are aggregates of surfactants, typically 400-800 nm in size, which can solubilize large quantities of hydrophobic substance) can lead to an enormous increase of the interfacial area, even at low concentrations. A qualitatively similar effect can be reached if microemulsions or hydrotropes are created. Microemulsions are colloidal dispersions that consist of monodisperse droplets of water-in-oil or oil-in-water, which are thermodynamically stable. Typically, droplets are 10 to 100 pm in diameter. Hydrotropes are substances like toluene/xylene/cumene sulphonic acids or their Na/K salts, glycol.s, urea, etc. These. substances are highly soluble in water and enormously increase the solubility of sparingly. soluble solutes. 

Thermodynamic inhibitors Antinucleants Growth modifiers Slurry additives Anti-agglomerates Methanol or glycol modify stability range of hydrates. Prevent nucleation of hydrate crystals. Control the growth of hydrate crystals. Limit the droplet size available for hydrate formation. Dispersants that remove hydrates. 

Percolation in microemulsions and concomitant microstructural changes are the focal points of this review. A complete understanding of percolation phenomena in reverse microemulsions will require an understanding of droplet interactions and the associated thermodynamics of droplet fusion, fission, aggregation to form clusters of varying fractal... 

Of special interest in liquid dispersions are the surface-active agents that tend to accumulate at air/ liquid, liquid/liquid, and/or solid/liquid interfaces. Surfactants can arrange themselves to form a coherent film surrounding the dispersed droplets (in emulsions) or suspended particles (in suspensions). This process is an oriented physical adsorption. Adsorption at the interface tends to increase with increasing thermodynamic activity of the surfactant in solution until a complete monolayer is formed at the interface or until the active sites are saturated with surfactant molecules. Also, a multilayer of adsorbed surfactant molecules may occur, resulting in more complex adsorption isotherms. 

Sauter mean, as in dSM, Sauter mean diameter subcooled condition superheated condition transition boiling, or Taylor bubble crossflow due to droplet deposition a group of thermodynamic similitude... 

An emulsion is a dispersed system of two immiscible phases. Emulsions are present in several food systems. In general, the disperse phase in an emulsion is normally in globules 0.1-10 microns in diameter. Emulsions are commonly classed as either oil in water (O/W) or water in oil (W/O). In sugar confectionery, O/W emulsions are most usually encountered, or perhaps more accurately, oil in sugar syrup. One of the most important properties of an emulsion is its stability, normally referred to as its emulsion stability. Emulsions normally break by one of three processes creaming (or sedimentation), flocculation or droplet coalescence. Creaming and sedimentation originate in density differences between the two phases. Emulsions often break by a mixture of the processes. The time it takes for an emulsion to break can vary from seconds to years. Emulsions are not normally inherently stable since they are not a thermodynamic state of matter. A stable emulsion normally needs some material to make the emulsion stable. Food law complicates this issue since various substances are listed as emulsifiers and stabilisers. Unfortunately, some natural substances that are extremely effective as emulsifiers in practice are not emulsifiers in law. An examination of those materials that do stabilise emulsions allows them to be classified as follows ... 

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