SPREADING AND LUBRICATION

Casiraghi, E.M., Bagley, E.B., Christianson, D.D. 1985. Behavior of Mozzarella, Cheddar and processed cheese spread in lubricated and bonded uniaxial compression. J. Text. Stud. 16, 281-301. 

Apart from lubricants, spin finishes contain antistatic and spreading and emulsifying agents. These are generally alkyl sulfates, alkylbenzene sulfonates, sulfonated fats and oils and poly(ethylene glycol)-modified fatty acids, fatty acid amides, fatty alcohols, and fatty amines. Potassium alkyl phosphates are extensively used in the production of polyester staple fibers. 

Watei in-oil creams, e.g. oily cream, zinc cream, behave like oils in that they do not mix with serous discharges, but their chief advantage over ointments (below) is that the water content makes them easier to spread and they give a better cosmetic effect. They act as lubricants and emollients, and can be used on hairy parts. Water-in-oU creams can be used as vehicles for lipid-soluble substances. A dry skin is mainly short of water, and oily substances are needed to provide a barrier that reduces evaporation of water, i.e. the presence of oils contributes to epidermal hydration. 

To demonstrate the essence of the spreading phenomena, we invoke the thought experiments for different lubricant/surface and lubricant/lubricant interactions, which are shown in Fig. IB. 

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