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This means that the oil or water droplets will not coalesce. On their own, hydrophobic surfactants cannot stabilize an emulsion. Although they are attracted to oil, and an oil-in-water emulsion forms, the emulsion will not stay stable for long and will eventually coalesce. [10]
Emulsified fuels are a type of emulsion that combines water with a combustible liquid, such as oil or fuel. An emulsion is a specialized form of dispersion that contains both a continuous phase and a dispersed phase. The most commonly utilized emulsified fuel is a water-in-diesel emulsion (also known as hydrodiesel). [1]
Demulsifiers, or emulsion breakers, are a class of specialty chemicals used to separate emulsions, for example, water in oil. They are commonly used in the processing of crude oil, which is typically produced along with significant quantities of saline water. This water (and salt) must be removed from the crude oil prior to refining.
[7] [8] [9] Because of inertial effects, the fluid will prefer to the straight direction. Thus the flow rate of the straight pipe is greater than that of the vertical one. Furthermore, because the lower energy fluid in the boundary layer branches through the channels the higher energy fluid in the pipe centre remains in the pipe as shown in Fig. 4.
Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are also possible, including a "water-in-oil-in-water" emulsion and an "oil-in-water-in-oil" emulsion. [1] Emulsions, being liquids, do not exhibit a static internal structure.
Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion under the influence of buoyancy.The particles float upwards or sink depending on how large they are and density compared to the continuous phase as well as how viscous or how thixotropic the continuous phase might be.
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The water-in-oil emulsion is diluted dropwise with water to an inversion point or gradually cooled to a phase inversion temperature. The emulsion inversion point and phase inversion temperature cause a significant decrease in the interfacial tension between two liquids, thereby generating very tiny oil droplets dispersed in the water.