Foamed fluids, definition

It has been shown (16) that a stable foam possesses both a high surface dilatational viscosity and elasticity. In principle, defoamers should reduce these properties. Ideally a spread duplex film, one thick enough to have two definite surfaces enclosing a bulk phase, should eliminate dilatational effects because the surface tension of an iasoluble, one-component layer does not depend on its thickness. This effect has been verified (17). SiUcone antifoams reduce both the surface dilatational elasticity and viscosity of cmde oils as iUustrated ia Table 2 (17). The PDMS materials are Dow Coming Ltd. polydimethylsiloxane fluids, SK 3556 is a Th. Goldschmidt Ltd. siUcone oil, and FC 740 is a 3M Co. Ltd. fluorocarbon profoaming surfactant. 

The structural and rheological properties of emulsions, blends, and foams are of great importance in the food, cosmetics, oil-field, and packaging industries. By definition, such fluids are thermodynamically unstable or at best metastable. Hence, conditions of preparation are of extreme importance to both the scientific study and the engineering of these fluids. 

The scaled surface area and its variation with d> are of crucial importance in the definition and evaluation of the osmotic pressure , H, of a foam or emulsion. We introduced the concept in Ref 37, where it was referred to as the compressive pressure , P. It has turned out to be an extremely finitful concept (22,27,38). The term osmotic was chosen, with some hesitation, because of the operational similarity with the more familiar usage in solutions. In foams and emulsions, the role of the solute molecules is played by the drops or bubbles that of the solvent by the continuous phase, although it must be remembered that the nature of the interaetions is entirely different. Thus, the osmotic pressure is denned as the pressure that needs to be applied to a semipermeable, freely movable membrane, separating a fluid/fluid dispersion from its continuous phase, to prevent the latter from entering the former and to reduce thereby the augmented surface free energy (Fig. 4). The membrane is permeable to all the components of the continuous phase but not to the drops or bubbles. As we wish to postpone diseussion of compressibility effects in foams until latter, we assume that the total volume (and therefore the volume of the dispersed phase) is held constant. 

Synonyms Lactis proteinum Protein, whey Whey protein concentrate Definition Polypeptide obtained from the fluid part of milk after separation from curds Uses Cosmetic protein protein source in animal feeds source of lactose and lactic acid synthesis of riboflavin, acetone, butanol, fuel-grade ethanol cheesemaking culture medium in rigid polyurethane foams moisture retention aid, emulsifier, stabilizer, opacifier, protein fortifier, fat replacer in foods Regulatory FDA 21CFR 135.110, 135.140, 184.1979c... 

This chapter provides an introduction to the occurrence, properties and importance of surfactants as they relate to the petroleum industry. With an emphasis on the definition of important terms, the importance of surfactants, their micellization and adsorption behaviours, and their interfacial properties are demonstrated. It is shown how surfactants may be applied to alter interfacial properties, promote oil displacement, and stabilize or destabilize dispersions such as foams, emulsions, and suspensions. Understanding and controlling the properties of surfactant-containing solutions and dispersions has considerable practical importance since fluids that must be made to behave in a certain fashion to assist one stage of an oil production process, may require considerable modification in order to assist in another stage. 

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