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2 edition of influence of the chemical nature of dispersed phase on stability in oil-in-water emulsions. found in the catalog.

influence of the chemical nature of dispersed phase on stability in oil-in-water emulsions.

Alan Smith

influence of the chemical nature of dispersed phase on stability in oil-in-water emulsions.

by Alan Smith

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Published by University of Aston in Birmingham, Pharmacy Department in Birmingham .
Written in English


Edition Notes

SeriesPh. D. thesis
ID Numbers
Open LibraryOL21900379M

Introduction to colloid and 1 Cha pter - 1 Chapter - 1 Introduction to colloid and sol-gel chemistry Introduction Solution is an intimate mixture of two or more chemical substances. In solution, the dissolving agent is the solvent (dispersion medium) and the substance which dissolves is the solute (dispersed phase).File Size: KB.   Figure 1 depicts the key processes involved in the production of injectable lipid emulsions. Water soluble and oil-soluble ingredients are generally dissolved in the aqueous phase and oil phase, respectively. Emulsifiers, such as phosphatides, can be dispersed in either oil or aqueous by:

type (oil in water emulsion) are similar to the properties of water. Emulsions of asphalt in water will conduct electricity, freeze, mix with water and remain immiscible with other oils. Just for interest, two other oil in water emulsions commonly encountered are milk and latex paint. The formation of stable transparent nanoemulsions poses two challenges: the ability to initially create an emulsion where the entire droplet size distribution is below 80 nm, and the subsequent stabilization of this emulsion against Ostwald ripening. The physical properties of the oil phase and the nature of the surfactant layer were found to have a considerable impact on nanoemulsion Cited by:

Creamingoccurs when dispersed oil droplets merge and rise to the top of an o/w emulsion or settle to the bottom in w/o emulsions. In both cases, the emulsion can be easily redispersed by shaking. Coalescence (breaking or cracking)is the complete and irreversible separation and fusion of the dispersed phase.1/5(1). Emulsions Emulsions are viscid, multiphase systems in which one or more liquids are dispersed throughout another immis-cible liquid in the form of small droplets. When oil is the dispersed phase and an aqueous solution is the continu-ous phase, the system is designated as an oil-in-water emulsion. Conversely, when water or an aqueous solu-.


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Influence of the chemical nature of dispersed phase on stability in oil-in-water emulsions by Alan Smith Download PDF EPUB FB2

THE EFFECT OF THE NATURE OF THE DISPERSE PHASE. A wide variety of physical factors are known to affect emulsion stability; 1, 2 for example, phase volume, concentration and type of emulsifier, density differences, viscosity, surface films, method of preparation.

One factor, the property of the dispersed phase, has received surprisingly little by: Maria Magdalena Ramirez-Corredores, in The Science and Technology of Unconventional Oils, Emulsion Stability.

The emulsion stability of water-in-oil emulsions of a North Sea crude oil and the alkaline- (at pH 7, 10, and 14 according to scheme presented in Fig. ) washed crude oils was determined by the critical electric field cell method. There are three major types of dispersions based on the physics of dispersed phase, namely the following: foams of a gas in a liquid mixture; suspensions of a solid in a liquid blend; and emulsion of a liquid in a liquid system.

1 Emulsion is a mixture of two immiscible liquids, which generally forms during various chemical processes/equipment Cited by: Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization Article in Colloids and Surfaces A Physicochemical and Engineering Aspects () The Effects of Inorganic Solid Particles on Water and Crude Oil Emulsion Stability Article in Industrial & Engineering Chemistry Research 41(14) June with 1, Reads How we measure 'reads'.

Emulsion Formation, Stability, and Rheology Tharwat F. Tadros Introduction Emulsions are a class of disperse systems consisting of two immiscible liquids [1–3]. The liquid droplets (the disperse phase) are dispersed in a liquid medium (the continuous phase). Several classes may be.

The effect of natural emulsifiers (whey protein isolate, WPI; modified lecithin, ML; and gum arabic, GA) on the formulation, stability, and bioaccessibility of fucoxanthin-loaded oil-in-water (O/W) emulsions was determined in this study. The fine emulsions were prepared under high-pressure homogenization at MPa for 4 passes, using 2 wt % WPI, ML, and GA, resulting in emulsions with the Cited by: 2.

An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable). Emulsions are part of a more general class of two-phase systems of matter called gh the terms colloid and emulsion are sometimes used interchangeably, emulsion should be used when both phases, dispersed and continuous, are liquids.

In an emulsion, one liquid (the dispersed. Flocculation of oil-in-water emulsions by detergents Ultracentrifugal stability of oil-in-oil emulsions. Sharma. Pages Electrophoresis of emulsion droplets.

Application of relaxation correction and liquid drop electrophoresis equations. Jana, M. Sengupta, D. Biswas. Pages The influence of dispersed phase volume. Emulsions can be conveniently classified according to the distribution of the oil and aqueous phases.

A system which consists of oil droplets dispersed in an aqueous phase is called an oil-in-water or O/W emulsion (e.g., mayonnaise, milk, cream, soups, and sauces). A system which consists of water droplets dispersed in an oil phase is called a.

The type of emulsion formed, i.e.: (1) oil-in-water or (2) water-in-oil, depends upon the nature of the emulsifying agent, the nature of the oil, and the effect of one emulsifier an oil-in-water emulsion may be formed with a specific oil.

Sometimes by the addition of the right substance, usually an electrolyte, the emulsion can be reversed and changed to a water-in-oil emulsion. Particle size of dispersed phase Optimum size of drug particle in the dispersed phase plays a vital role in stability of final suspension. So this test is carried out to microscopically analyse and find out particle size range of drug then it is compared with optimum particle size required.

Liquid-infused membranes have been introduced to membrane technology recently. The infusion liquid can be expelled, opening the pore, in response to an immiscible feed liquid pressure.

In the open state, the pore wall is still covered with the infusion liquid forming the so-called liquid-lined pores. Liquid lining is expected to give anti-fouling properties to these : Hanieh Bazyar, Noor van de Beek, Rob G.

Lammertink. Figure Photomicrographs of (a) an oil-in-water emulsion and (b) a suspension. Table Main types of colloidal systems Type Disperse phase Continuous phase o/w emulsion Oil Water w/o emulsion Water Oil Suspension Solid Water or oil Aerosol Solid or liquid Air It is because of the subdivision of matter in colloidal systems that they have special.

Up to a water cut of 80%, the emulsion is a water-in-oil emulsion; at 80%, the emulsion "inverts" to an oil-in-water emulsion, and the water, which was the dispersed phase, now becomes the continuous phase.

In this particular case, multiple emulsions (water-in-oil-in-water) were observed up to very high water concentrations (>95%). Emulsions used in personal care application, both oil-in-water (O/W) and water-in-oil (W/O) type, need to satisfy a number of criteria, such as having the right consistency (rheology) for skin application, feeling good on the skin, having good spreadability, long-term (.

Classification of Emulsion Dispersed phase size of Liq. droplets Oil in Water (O/W): Oil droplets dispersed in water Water in Oil (W/O): Water droplets dispersed in oil – 50 mm Macro emulsions (Kinetically Stable) – mm Micro emulsions (Thermody- namically Stable) Based on:. In this study, peanut, sesame, and rapeseed oil bodies (OBs) were extracted by the aqueous medium method.

The surface protein composition, microstructure, average particle size d 4, 3, ζ-potential of the extracted OBs in aqueous emulsion were characterized. The stability of the OB emulsions was investigated.

It was found that different OB emulsions contained different types and contents of Author: Yuemei Zhang, Nan Yang, Yao Xu, Qian Wang, Ping Huang, Katsuyoshi Nishinari, Yapeng Fang. Yanga HJ, Chob WG, Parka SN () Stability of oil-in-water nano-emulsions prepared using the phase inversion composition method.

J Ind Eng Chem – Google Scholar Zapryanov Z, Malhotra AK, Aderongi N, Wasan DT () Emulsion stability: an analysis of the effects of bulk and interfacial properties on film mobility and drainage rate.

Abstract. Double emulsions may be either of the water-in-oil-in-water type (W/O/W) (with dispersed oil globules containing smaller aqueous droplets) or of the oil-in-waterin- oil type (O/W/O) (with dispersed aqueous globules containing smaller oily dispersed droplets).

Emulsion stabilization by native cellulose has been mainly hampered because of its insolubility in water. Chemical modification is normally needed to obtain water-soluble cellulose derivatives.

These modified celluloses have been widely used for a range of applications by the food, cosmetic, pharmaceutic, paint and construction industries. In most cases, the modified celluloses are used as Cited by: 1.About Us.

News and Events. Research - Publications by Area. Publications. Co-operation. Teaching. Staff. Equipment. Methods. Contacts. Location COST MPNS Action. PowerPoint Presentation: Identification of emulsion Dilution test: In this test the emulsion is diluted either with oil or water.

If the emulsion is o/w type and it is diluted with water, it will remain stable as water is the dispersion medium " but if it is diluted with oil, the emulsion will break as oil and water are not miscible with each other. using of naked eye, it is very difficult to.