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Ionic strength plays a crucial role in stability. In water-in-oil emulsions, as well as many others, the dielectric constant of the solvent is so low that the electrostatic forces between particles are not strong enough to have an effect on emulsion stability. Thus, emulsion stability depends greatly on the polyelectrolyte film thickness. [13]
Emulsion stability refers to the ability of an emulsion to resist change in its properties over time. [ 12 ] [ 13 ] There are four types of instability in emulsions: flocculation , coalescence , creaming / sedimentation , and Ostwald ripening .
A Ramsden emulsion, sometimes named Pickering emulsion, is an emulsion that is stabilized by solid particles (for example colloidal silica) which adsorb onto the interface between the water and oil phases. Typically, the emulsions are either water-in-oil or oil-in-water emulsions, but other more complex systems such as water-in-water, oil-in ...
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.
Surfactants (as the main emulsifiers) are used to reduce the interfacial tension between the two phases, and induce macroemulsion stability for a useful amount of time. Emulsions can be stabilized otherwise with polymers, solid particles (Pickering emulsions) or proteins.
In 1923, Peter Debye and Erich Hückel reported the first successful theory for the distribution of charges in ionic solutions. [7] The framework of linearized Debye–Hückel theory subsequently was applied to colloidal dispersions by S. Levine and G. P. Dube [8] [9] who found that charged colloidal particles should experience a strong medium-range repulsion and a weaker long-range attraction.
In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.
Palierne equation connects the dynamic modulus of emulsions with the dynamic modulus of the two phases, size of the droplets and the interphase surface tension. The equation can also be used for suspensions of viscoelastic solid particles in viscoelastic fluids. [ 1 ]