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The wax also accumulates on cold surfaces (producing, for example, pipeline or heat exchanger fouling) and forms an emulsion or sol with water. Therefore, cloud point indicates the tendency of the oil to plug filters or small orifices at cold operating temperatures. [2] An everyday example of cloud point can be seen in olive oil stored in cold ...
Phase separation is the creation of two distinct phases from a single homogeneous mixture. [1] The most common type of phase separation is between two immiscible liquids, such as oil and water. This type of phase separation is known as liquid-liquid equilibrium.
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.
In a (W/O/W) combination, an immiscible oil phase exists between two separate water phases. In contrast, in an (O/W/O) combination the immiscible water phase separates two different oil phases. [1] Image A is (O/W) emulsion. Image B is a (W/O) emulsion. Image C is a W/O/W multiple emulsion group. Image D is a (O/W/O) multiple emulsion group.
During a phase transition of a given medium, certain properties of the medium change as a result of the change of external conditions, such as temperature or pressure. This can be a discontinuous change; for example, a liquid may become gas upon heating to its boiling point, resulting in an abrupt change in volume. The identification of the ...
A separation process is a method that converts a mixture or a solution of chemical substances into two or more distinct product mixtures, [1] a scientific process of separating two or more substances in order to obtain purity. At least one product mixture from the separation is enriched in one or more of the source mixture's constituents.
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. [12]
Sometimes two types of homogenization are distinguished: primary homogenization, when the emulsion is created directly from separate liquids; and secondary homogenization, when the emulsion is created by the reduction in size of droplets in an existing emulsion. [6] Homogenization is achieved by a mechanical device called a homogenizer. [6]