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Emulsion stabilizing

Agar occurs as a cell-wall constituent of the red marine algae Rho ophyceae, from which it is extracted by hot water, and marketed as a dry powder, flakes, or strips. It dissolves in hot water and sets on cooling to a jelly at a concentration as low as 0-5%. Its chief uses are as a solid medium for cultivating micro-organisms, as a thickener, emulsion stabilizer in the food industry and as a laxative. [Pg.17]

One may rationalize emulsion type in terms of interfacial tensions. Bancroft [20] and later Clowes [21] proposed that the interfacial film of emulsion-stabilizing surfactant be regarded as duplex in nature, so that an inner and an outer interfacial tension could be discussed. On this basis, the type of emulsion formed (W/O vs. O/W) should be such that the inner surface is the one of higher surface tension. Thus sodium and other alkali metal soaps tend to stabilize O/W emulsions, and the explanation would be that, being more water- than oil-soluble, the film-water interfacial tension should be lower than the film-oil one. Conversely, with the relatively more oil-soluble metal soaps, the reverse should be true, and they should stabilize W/O emulsions, as in fact they do. An alternative statement, known as Bancroft s rule, is that the external phase will be that in which the emulsifying agent is the more soluble [20]. A related approach is discussed in Section XIV-5. [Pg.504]

C. Long-Range Forces as a Factor in Emulsion Stability... [Pg.506]

The repulsion between oil droplets will be more effective in preventing flocculation Ae greater the thickness of the diffuse layer and the greater the value of 0. the surface potential. These two quantities depend oppositely on the electrolyte concentration, however. The total surface potential should increase with electrolyte concentration, since the absolute excess of anions over cations in the oil phase should increase. On the other hand, the half-thickness of the double layer decreases with increasing electrolyte concentration. The plot of emulsion stability versus electrolyte concentration may thus go through a maximum. [Pg.508]

An important industrial example of W/O emulsions arises in water-in-crude-oil emulsions that form during production. These emulsions must be broken to aid transportation and refining [43]. These suspensions have been extensively studied by Sjoblom and co-workers [10, 13, 14] and Wasan and co-workers [44]. Stabilization arises from combinations of surface-active components, asphaltenes, polymers, and particles the composition depends on the source of the crude oil. Certain copolymers can mimic the emulsion stabilizing fractions of crude oil and have been studied in terms of their pressure-area behavior [45]. [Pg.508]

The preceding treatment relates primarily to flocculation rates, while the irreversible aging of emulsions involves the coalescence of droplets, the prelude to which is the thinning of the liquid film separating the droplets. Similar theories were developed by Spielman [54] and by Honig and co-workers [55], which added hydrodynamic considerations to basic DLVO theory. A successful experimental test of these equations was made by Bernstein and co-workers [56] (see also Ref. 57). Coalescence leads eventually to separation of bulk oil phase, and a practical measure of emulsion stability is the rate of increase of the volume of this phase, V, as a function of time. A useful equation is... [Pg.512]

There have been some studies of the equilibrium shape of two droplets pressed against each other (see Ref. 59) and of the rate of film Winning [60, 61], but these are based on hydrodynamic equations and do not take into account film-film barriers to final rupture. It is at this point, surely, that the chemistry of emulsion stabilization plays an important role. [Pg.513]

Emulsions, asphaltic Emulsion stabilizers Emulsion steam drive... [Pg.361]

The inverse emulsion form is made by emulsifying an aqueous monomer solution in a light hydrocarbon oil to form an oil-continuous emulsion stabilized by a surfactant system (21). This is polymerized to form an emulsion of aqueous polymer particle ranging in size from 1.0 to about 10 pm dispersed in oil. By addition of appropriate surfactants, the emulsion is made self-inverting, which means that when it is added to water with agitation, the oil is emulsified and the polymer goes into solution in a few minutes. Alternatively, a surfactant can be added to the water before addition of the inverse polymer emulsion (see Emulsions). [Pg.33]

Petroleum and Goal. The alkanolarnines have found wide use in the petroleum industry. The ethanolamines are used as lubricants and stabilizers in drilling muds. Reaction products of the ethan olamines and fatty acids are used as emulsion stabilizers, chemical washes, and bore cleaners (168). Oil recovery has been enhanced through the use of ethan olamine petroleum sulfonates (169—174). OH—water emulsions pumped from wells have been demulsifted through the addition of triethanolarnine derivatives. Alkanolarnines have been used in recovering coal in aqueous slurries and as coal—oil mix stabilizers (175—177). [Pg.11]

The sodium salt of CS [9005-22-5] is prepared by reaction of cellulose with sulfuric acid in alcohol followed by sodium hydroxide neutrali2ation (20). This water-soluble product yields relatively stable, clear, and highly viscous solutions. Introduced as a thickener for aqueous systems and an emulsion stabilizer, it is now of no economic significance. [Pg.265]

Na[AuClJ, per mole of silver haHde. Coordination compounds are used as emulsion stabilizers, developers, and are formed with the weU-known thiosulfate fixers. Silver haHde diffusion transfer processes and silver image stabilization also make use of coordination phenomena. A number of copper and chromium azo dyes have found use in diffusion transfer systems developed by Polaroid (see Color photography, instant). Coordination compounds are also important in a number of commercial photothermography and electrophotography (qv) appHcations as weU as in the classic iron cyano blueprint images, a number of chromium systems, etc (32). [Pg.172]

Product Stability and Emulsion Stability. These properties are not necessarily related, but are both highly prized in the selection of a carrier. The first refers to the storage or shelf stabiUty of the product. Many carrier preparations are not properly balanced, or unsuitable emulsifiers have been used. Upon storing, these products separate in layers, particularly when exposed to temperature changes. [Pg.267]

Emulsions stabilized with a nonionic surfactant and catalyzed with a monomer soluble initiator were found to foUow kinetics dependent on initiator concentration (17). [Pg.538]

The traditional view of emulsion stability (1,2) was concerned with systems of two isotropic, Newtonian Hquids of which one is dispersed in the other in the form of spherical droplets. The stabilization of such a system was achieved by adsorbed amphiphiles, which modify interfacial properties and to some extent the colloidal forces across a thin Hquid film, after the hydrodynamic conditions of the latter had been taken into consideration. However, a large number of emulsions, in fact, contain more than two phases. The importance of the third phase was recognized early (3) and the lUPAC definition of an emulsion included a third phase (4). With this relation in mind, this article deals with two-phase emulsions as an introduction. These systems are useful in discussing the details of formation and destabilization, because of their relative simplicity. The subsequent treatment focuses on three-phase emulsions, outlining three special cases. The presence of the third phase is shown in order to monitor the properties of the emulsion in a significant manner. [Pg.196]

Emulsions and Emulsion Stability, edited by Johan Sjoblom... [Pg.953]

Proper control of the properties of drilling mud is very important for their preparation and maintenance. Although oil-base muds are substantially different from water-base muds, several basic tests (such as specific weight, API funnel viscosity, API filtration, and retort analysis) are run in the same way. The test interpretations, however, are somewhat different. In addition, oil-base muds have several unique properties, such as temperature sensitivity, emulsion stability, aniline point, and oil coating-water wettability that require other tests. Therefore, testing of water and oil-base muds will be considered separately. [Pg.652]

Triazolotriazines 711 were prepared (89EGP273834, 89EGP273835) by treating triazole 710 in methanol with potassium cyanide followed by acetic acid. These compounds act as intermediates for photographic emulsion stabilizers (Scheme 149). [Pg.127]


See other pages where Emulsion stabilizing is mentioned: [Pg.157]    [Pg.503]    [Pg.504]    [Pg.504]    [Pg.510]    [Pg.439]    [Pg.52]    [Pg.90]    [Pg.245]    [Pg.516]    [Pg.560]    [Pg.570]    [Pg.953]    [Pg.1057]    [Pg.1068]    [Pg.434]    [Pg.146]    [Pg.303]    [Pg.441]    [Pg.405]    [Pg.289]    [Pg.294]    [Pg.68]    [Pg.772]    [Pg.678]   
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Aggregative emulsion stability

Amination Emulsion stabilizers

Aspects of emulsion stability

Attractive forces, emulsions stabilizing

CONDITIONS OF STABILITY IN SUSPENSIONS AND EMULSIONS

Catechols photographic emulsion stabilizers

Characteristics and Stability of Emulsions

Charged interfaces, stabilizing emulsions

Cloud point, polymeric surfactants, emulsion stabilization

Coalescence emulsion stability diagram

Colloid emulsion stability

Complex emulsion stabilization

Compounds) emulsion stability effect

Depletion flocculation, emulsion stability

Dispersion emulsion stability

Effects of Ingredients on Emulsion Stability

Electrical Emulsion Stability

Electrostatic stability, measurement emulsion systems

Emulsion Stability Determination

Emulsion Stability Measurements and Drop Size Determination

Emulsion and Foam Stability

Emulsion electrostatic stabilization

Emulsion freeze-thaw stability

Emulsion ionic stabilizers

Emulsion polymerization particle stability

Emulsion polymerization steric stabilization

Emulsion production stability

Emulsion salt stability

Emulsion stability

Emulsion stability

Emulsion stability basic concepts

Emulsion stability electrostatic mechanism

Emulsion stability index

Emulsion stability measurements

Emulsion stability polymer

Emulsion stability steric protection

Emulsion stability, effect

Emulsion stability, effect emulsifiers

Emulsion stability, effect hydrocolloid stabilizers

Emulsion stability, effect interactive behaviour

Emulsion stability, effect proteins

Emulsion stability, effect sodium chloride

Emulsion stabilization

Emulsion stabilization

Emulsion stabilization mechanisms

Emulsion stabilization with silica

Emulsion stabilization, theories

Emulsion stabilizers

Emulsion stabilizers

Emulsion stabilizers anhydride)

Emulsion stabilizers polyethylene glycol

Emulsion structure and stability

Emulsions Stabilized Using HMI

Emulsions Stabilized by Surfactants

Emulsions Theory, Rheology and Stability to Inversion

Emulsions [continued stability

Emulsions accelerated stability testing

Emulsions liquid crystal stabilization

Emulsions mechanical stabilization

Emulsions physical stability

Emulsions polymeric surfactant stabilization

Emulsions protein stabilization

Emulsions shelf-life stability

Emulsions stability factors

Emulsions, Vegetable oils) stability

Emulsions, formation and stability

Emulsions, freeze/thaw stability polymer

Experimental Assessment of Emulsion Stability

Experimental methods for assessment of emulsion stability

Factors Affecting Stability of Multiple Emulsions, and Criteria for Their Stabilisation

Factors Affecting the Stability of Crude Oil Emulsions

Factors Determining Emulsion Stabilization

Fluosol emulsion stability

Foam, Emulsion and Wetting Films Stabilized by Polymeric Surfactants

Foams and emulsions stabilization

Food emulsions protein-stabilized

Food emulsions stability

Free polymer effect, emulsion stability

General Considerations of Emulsion Formation and Stability

Hydration force, emulsion stability

Interfacial activity and emulsion stabilization

Interfacial tension emulsion stability affected

Lecithins emulsion stability

Lipid emulsions stability

Liquid crystalline phases and emulsion stability

Liquid crystals and emulsion stability

Milk fat emulsion stability

Mixing stability with cement of bitumen emulsions

Nano-emulsions stability

Non-protein-stabilized emulsions

O/W emulsion stability

Oil-in-Water Emulsion Droplets and Micelles of the Stabilizing Surfactant

Other Influences on Emulsion Stability

Particle stabilized emulsion

Phase inversion temperature , emulsion stability

Phospholipid-stabilized emulsions

Phospholipid-stabilized emulsions compounds

Phospholipid-stabilized emulsions polymers

Phospholipid-stabilized emulsions stability

Phospholipid-stabilized emulsions vesicles

Photographic emulsions stabilizers

Phthalylsulfathiazole-stabilized emulsions

Physical stability of suspensions and emulsions

Polymer-stabilized emulsions

Polymers, and Their Complexes Used as Stabilizers for Emulsions

Preparation and Stability of Multiple Emulsions

Protein-stabilized emulsions

Protein-stabilized emulsions emulsion

Proteins emulsion stability

Range Forces as a Factor in Emulsion Stability

Rheological methods, stabilization emulsions

Rheology of Emulsions - The Relationship to Structure and Stability

Silver halide emulsion stabilization

Simple Emulsions Stabilized by Solid Particles

Simple Emulsions Stabilized by Surfactants

Soap-free Emulsion Polymerization Stabilized by Inorganic Solids

Solid Particles at Liquid Interfaces, Including Their Effects on Emulsion and Foam Stability

Solid-Stabilized Double Emulsions

Stability criteria for emulsions

Stability emulsions, shampoo surfactants

Stability multiple emulsions

Stability of Concentrated Emulsions

Stability of Concentrated Emulsions Containing Monomers

Stability of an Emulsion

Stability of emulsion

Stability of emulsions and

Stability of emulsions with respect to flocculation

Stability of foams and emulsions

Stability of monomer emulsion

Stability of multiple emulsions

Stability theories, emulsions

Stabilization of Gas Emulsions

Stabilization of emulsions

Stabilizing an emulsion

Steric emulsions, stabilizing

Steric stabilization emulsions

Storage stability of bitumen emulsion

String stability in sheared emulsions

Sulfapyridine-stabilized emulsions

Surfactant and emulsion stability

Surfactant concentration effects emulsion stability

Surfactants emulsion stability

Surfactants emulsion stabilization

Theories of Emulsion Stabilization

Thermodynamic stability emulsions

Total nutrient admixtures emulsion stability

Water in-oil-emulsion stabilized

Water-in-oil emulsions stability

Whey protein emulsion stabilization

Zeta potential emulsion stability

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