Stabilization foams

Diketene is a flammable Hquid with a flash point of 33°C and an autoignition temperature of 275°C. It decomposes rapidly above 98°C with slow decomposition occurring even at RT. The vapors are denser than air (relative density 2.9, air air = 1). The explosive limits in air are 2—11.7 vol % (135). In case of fire, water mist, light and stabilized foam, as well as powder of the potassium or ammonium sulfate-type should be used. Do not use basic extinguisher powders and do not add water to a closed container. 

Defoamers. Foam is a common problem in papermaking systems (27). It is caused by surface-active agents which are present in the pulp slurry or in the chemical additives. In addition, partially hydrophobic soHd materials can function as foam stabilizers. Foam can exist as surface foam or as a combination of surface foam and entrained air bubbles. Surface foam usually can be removed by water or steam showers and causes few problems. Entrained air bubbles, however, can slow drainage of the stock and hence reduce machine speed. Another serious effect is the formation of translucent circular spots in the finished sheet caused by permanently entrained air. 

Pectin combines with the calcium and whey proteins of milk, stabilizing foams and gels made with cream or milk. 

Amphoteric surfactants are those that are an acid and a base at the same time (like water is). Cocamidopropyl betaine, for example, is used in shampoos to stabilize foam and thicken the mixture. 

GA is used as an emulsifier in beverages such as citrus juices, beer, and cola drinks. GA ability to stabilize foams is used in the manufacture of beer and soft drinks. Besides, it can be used for clarifying wines. 

Likewise, the practical food foreman knows that by following certain manufacturer s recommendations and certain processing conditions in his plant, he is able to produce stabilized foam products to the satisfaction of his superiors and the public, most of the time yet when problems of instability and poor shelf life of the finished product are brought to his attention and all simple adjustments fail to produce a satisfactory result, he must turn to the food or colloid chemist for the theory and industrial application of foams. 

W. A. Rendall, C. Ayasse, and J. Novosad. Surfactant-stabilized foams for enhanced oil recovery. Patent US 5074358, 1991. 

L. L. Schramm, C. Ayasse, K. Mannhardt, and J. Novosad. Method for improving enhanced recovery of oil using surfactant-stabilized foams. Patent CA 2006482,1991. 

Since, in general, lower permeability media exhibit higher capillary-pressure suction, we argue that it is more difficult to stabilize foam when the permeability is low. Indeed the concept of a critical capillary pressure for foam longevity can be translated into a critical permeability through use of the universal Leverett capillary-pressure J-function (.13) and, by way of example, the constant-charge model in Equation 2 for II ... 

Figure 9 compares Equation 20 with the recent pressure drop flow rate data of Friedmann, Chen, and Gauglitz (5) for a 1 wt% commercial sodium alkyl sulfonate dimer (Chaser SD-1000) stabilized foam in a Berea sandstone. These data are particularly useful because they have been corrected for foam blockage and therefore correctly reflect the flowing bubble regime. The solid line in Figure 9 is best fit according to Equation 20. Unfortunately, neither of the parameters c or 6 is available. Two sets of estimates are shown in Figure 9. When e - 0 (i.e., no surfactant effect) the bubble size is about 30% of a grain diameter. When — 0.1 mm (i.e., a value characteristic of those in Figure 8) the bubble size is about 10 grain diameters. We assert that Equation 20 not only predicts the correct velocity behavior of foam but it does so with reasonable parameter values (23).

Although expansion and drainage are still increasing together, it can be easily seen that the polymer-stabilized foam has a drainage far below that of the typical foam (each with the same basic formulation) shown in Table III. The foam base is an alkoxy/1 inear alkyl sulfate, fatty alcohol, and glycol/glycol ether mixture, as outlined in Table VII. 

Hailing, P.J., Protein Stabilized Foams and Emulsions, CRC Critical Reviews in Food Science And Nutrition, 155 (1981). 

The mechanical properties are also affected by the surfactant concentration in the emulsion precursor. Maxima in both crush strength and Young s modulus were shown at the surfactant concentration for optimum emulsion stability. Foams prepared from 100% styrene were found to have much lower compressive moduli than those containing DVB [130], This was attributed to plasticisa-tion of the polymer by the surfactant. 

Figure 7.16 Dependence on tlie polysaccharide concentration CDS of (a) tlie second virial coefficient A2 and (b) tlie stmcture-sensitive parameter p of complexes of sodium caseinate + dextran sulfate , complexes prepared in bulk solution a, complexes prepared at tlie interface in a protein-stabilized foam , sodium caseinate alone. Reproduced from Semenova et al. (2009) with permission.

Foam properties related to salt. The addition of sodium chloride to soybean protein suspensions caused them to form high-capacity, low-stability foams (13). It was suggested that foam capacity increased because salt improved protein solubility at the interface of the colloidal suspension during foam formation, but retarded the partial denaturation of the surface polypeptides of proteins that are necessary for protein-protein interaction and stability. 

Foams are dispersions of gas in a relatively small amount of liquid. When they are still on the surface of the liquid from which they were formed, they also are called froths. Bubbles range in size from about 50 pm to several mm. The data of Table 19.8 show densities of water/air foams to range from 0.8 to 24 g/L. Some dissolved or finely divided substances may concentrate on the bubble surfaces. Beer froth, for instance, has been found to contain 73% protein and 10% water. Surface active substances attach themselves to dissolved materials and accumulate in the bubbles whose formation they facilitate and stabilize. Foam separation is most effective for removal of small contents of dissolved impurities. In the treatment of waste waters for instance, impurities may be reduced from a... 

Gibbs elasticity - [ENGINEERING, CHEMICALDATA CORRELATION] (Vol 9) - [THERMODYNAMICS] (Vol23) -and foam stability [FOAMS] (Vol 11)... 

One of the central questions in the stability of foams is why are liquid films between two adjacent bubbles stable, at least for some time In fact, a film of a pure liquid is not stable at all and will rupture immediately. Formally this can be attributed to the van der Waals attraction between the two gas phases across the liquid. As for emulsions, surfactant has to be added to stabilize a liquid film. The surfactant adsorbs to the two surfaces and reduces the surface tension. The main effect, however, is that the surfactant has to cause a repulsive force between the two parallel gas-liquid interfaces. Different interactions can stabilize foam films [570], For example, if we take an ionic surfactant, the electrostatic double-layer repulsion will have a stabilizing effect. 

The specific ability of certain finely divided, insoluble solids to stabilize foam has long been known [Berkman and Egloff, op. cit., p. 133 and Bikerman, op. cit., Chap. 11]. Bartsch [Kolloidchem. Beih, 20, 1 (1925)] found that the presence of fine galena greatly extended the life of air foam in aqueous isoamyl alcohol, and the finer the solids, the greater the stability. Particles on the order of 50 pm length extended the life from 17 seconds to several hours. This behavior is consistent with theory, which indicates that a solid particle of medium contact angle with the liquid will prevent the coalescence of two bubbles with which it is in simultaneous contact. Quantitative observations of this phenomenon are scanty. 

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