Emulsifying power, measurement

Because adsorption of proteins occurs via the hydrophobic side chains of amino acids, it is often suggested that a measurement of surface hydrophobi-city (11) should allow prediction of the emulsifying power ofa protein (12). However, surface hydropho-bicity, as determined by the binding of probe molecules to the protein in solution (13), may be... 

Research into optimal formulations is based on the idea of cohesive energy ratio (CER). This was originally developed to stabilise classic non-ionic surfactant emulsions [6.13]. Despite its limitations, the CER concept unifies the ideas of solubility parameters and HUB. Recall that the HLB is a measure of the emulsifying power of surfactants and is based on their hydrophile-lipophile balance [6.3]. It can be calculated from a simple formula involving only relative weights of sequences HLB = 20 x Mh/Mt, where Mh is the molecular weight... 

The emulsifying capacity is represented by the volume of oil (cm3) that is emulsified in a model system by 1 g of protein when oil is added continuously to a stirred aliquot of solution or dispersion of the tested protein. It is determined by measuring the quantity of oil at the point of phase inversion. The latter can be detected by a change in color, viscosity, or electrical resistance of the emulsion, or the power taken by the stirrer engine. The emulsifying capacity decreases with an increasing concentration of protein in the aqueous volume. It is affected by the parameters of emulsification, depending on the equipment, as well as by the properties of the oil. 

The first liquid I choose to discuss is water. Hartwig et al. reported H Ti and T2 data at very low fields. The data reproduced and complemented the earlier work by finding evidence of slow exchange processes on the time scale of milliseconds. Qvist et alP reported high-precision measurements of and H spin-lattice relaxation in (emulsified) H2O and D2O, respectively, over 60 °C temperature range down to - 37 °C. The temperature dependence of the experimental rotational correlation time, tr, was described by a singular power law. With the aid of MD simulations, the authors provided a detailed analysis of the rotational dynamics of water... 

Characteristics of Emulsified Acid. Al-Anazi et al. [14] measured the apparent viscosity of the acid-in-diesel emulsion as a function of shear rate at various temperatures by using a Brookfield viscometer Model DV-II. Figure 3 shows that the apparent viseosity decreased as the shear rate was increased. This result indieates that the aeid-in-diesel emulsion is a non-Newtonian fluid (shear-thinning behavior). Crowe and Miller [45] and Krawietz and Rael [53] reported a similar behavior. The apparent viscosity ( /) can be predieted over the shear rate (y) examined using the power-law model given by the following equation ... 

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