Estimating cloud point from measurements

In order to estimate the cloud point from viscoelastic oscillatory measurements, we propose to extrapolate the critical temperature to -> 0,... 

Three different isothermal crystallization experiments were performed in this work classical static (i.e., quiescent) crystallization in the DSC apparatus, dynamic crystallization with the apparatus described above, and dynamic-static crystallization. Dynamic isothermal crystallization consisted in completely solidifying cocoa butter under a shear in the Couette apparatus. Comparison of shear effect with results from literature was done using the average shear rate y. This experiment did not allow direct measurement of the solid content in the sample. However, characteristic times of crystallization were estimated. The corresponded visually to the cloud point and to an increase of the cocoa butter temperature 1 t) due to latent heat release. The finish time, was evaluated from the temperature evolution in cocoa butter. At tp the temperature Tit) suddenly increases sharply because of the apparition of a coherent crystalline structure in cocoa butter. This induces a loss of contact with the outer wall and a sharp decrease in the heat extraction. 

BAK Bakshi, M.S., Kaur, N., Mahajan, R.K., Singh, J., and Sing, N., Estimation of degree of counterion binding and related parameters of monomeric and dimeric cationic surfactants from cloud point measurements by using triblock polymer as probe. Coll. Polym. Sci., 284, 879, 2006. 

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