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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] With the addition of a polyelectrolyte, electrostatic forces between the oil and water interface are formed and the surfactant begins to act as an “anchor” for the polyelectrolyte, stabilizing ...
The oil is emulsified with detergents using a high-shear mixer to stabilize the emulsion so, when they encounter the lipids in the cell membrane or envelope of bacteria or viruses, they force the lipids to merge with themselves. On a mass scale, in effect this disintegrates the membrane and kills the pathogen.
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 ...
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]
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.
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.
For example, if the feed is a saturated liquid, q = 1 and the slope of the q-line is infinite (drawn as a vertical line). As another example, if the feed is saturated vapor, q = 0 and the slope of the q-line is 0 (a horizontal line). [2] The typical McCabe–Thiele diagram in Figure 1 uses a q-line representing a partially vaporized feed.
In the diagram, the Fanno line reaches maximum entropy at H = 0.833 and the flow is choked. According to the Second law of thermodynamics , entropy must always increase for Fanno flow. This means that a subsonic flow entering a duct with friction will have an increase in its Mach number until the flow is choked.