Emulsion electrostatic bonds

Soluble water is not removable by any concept displayed or discussed in this book. Soluble water is molecularly bonded to the oil and may even be a part of oil compound crystal structures, such as hydrate-bonded oil-water molecules. Oil production field equipment never removes soluble water. Soluble water concentrations may range from very low, say 20 parts per million by weight (ppmw), to over 1000 ppmw. In Fig. 4.3, all the water shown entering the electrostatic section is emulsion-type, not... 

Electrostatic interactions are the major forces after hydrogen bonding. The involvement of electrostatic interactions in the functional behavior of food proteins is indicated by the effect of pH on several properties i.e. solubility, emulsion stabilization, film formation, and foaming. Modification of cationic groups and introduction of anionic groups significantly alters the physical properties of food proteins and improves certain functional properties (9 ). 

Styrene-butadiene latices were prepared by emulsion-free polymerisation in the presence of N,N-diethylaminoethyl methacrylate to supply a positive charge and their colloidal behaviour and interaction with anionic pulp fibres investigated. It was found that the latices were positively charged and stabilised by electrostatic repulsion and deposited readily on anionic fibres suspended in water, forming a monolayer on the fibre surface. Dewatering and drying resulted in coalescence of the particles and fibres covered with a polymeric film, which improves the bonding between the fibres. 9 refs. CANADA... 

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