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Effect of added diols (glycols) on the emulsion properties of oil, water and surfactant mixtures
Diol addition causes phase inversion of the emulsions from water-in-oil (w/o) to oil-in-water (o/w). [Display omitted] ► Diol addition causes emulsion phase inversion from water-in-oil to oil-in-water. ► Diol concentration at inversion correlates with their interfacial adsorption. ► Emulsion mean dr...
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| Published in: | Colloids and surfaces. A, Physicochemical and engineering aspects Physicochemical and engineering aspects, 2011-10, Vol.390 (1), p.67-73 |
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| Main Authors: | , , , |
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| cited_by | cdi_FETCH-LOGICAL-c431t-3004808e017aa56e0a90c3c8980aaba6513ff3df883fd3d3718e46022912ee13 |
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| cites | cdi_FETCH-LOGICAL-c431t-3004808e017aa56e0a90c3c8980aaba6513ff3df883fd3d3718e46022912ee13 |
| container_end_page | 73 |
| container_issue | 1 |
| container_start_page | 67 |
| container_title | Colloids and surfaces. A, Physicochemical and engineering aspects |
| container_volume | 390 |
| creator | Binks, Bernard P. Fletcher, Paul D.I. Thompson, Michael A. Elliott, Russell P. |
| description | Diol addition causes phase inversion of the emulsions from water-in-oil (w/o) to oil-in-water (o/w).
[Display omitted]
► Diol addition causes emulsion phase inversion from water-in-oil to oil-in-water. ► Diol concentration at inversion correlates with their interfacial adsorption. ► Emulsion mean drop size is minimum around phase inversion. ► Emulsion stability is minimum around phase inversion. ► Diol addition increases the amount of non-adsorbed surfactant present.
We have investigated the effects of addition of various diols on the properties of water–paraffin emulsions stabilised by non-ionic surfactants. Diols do not partition to the oil phase of these emulsions to any significant extent. Diol addition causes phase inversion of the emulsions from water-in-oil (w/o) to oil-in-water (o/w) and the concentrations of the different diols required for phase inversion correlates with their tendency to adsorb at the oil–water interface. Results for the type of emulsion formed, the emulsion mean drop size and the stability of the emulsions with respect to droplet coalescence are discussed in terms of the relationships between these emulsion properties and the multiphase equilibrium liquid (microemulsion) phases from which they are derived. |
| doi_str_mv | 10.1016/j.colsurfa.2011.09.005 |
| format | article |
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[Display omitted]
► Diol addition causes emulsion phase inversion from water-in-oil to oil-in-water. ► Diol concentration at inversion correlates with their interfacial adsorption. ► Emulsion mean drop size is minimum around phase inversion. ► Emulsion stability is minimum around phase inversion. ► Diol addition increases the amount of non-adsorbed surfactant present.
We have investigated the effects of addition of various diols on the properties of water–paraffin emulsions stabilised by non-ionic surfactants. Diols do not partition to the oil phase of these emulsions to any significant extent. Diol addition causes phase inversion of the emulsions from water-in-oil (w/o) to oil-in-water (o/w) and the concentrations of the different diols required for phase inversion correlates with their tendency to adsorb at the oil–water interface. Results for the type of emulsion formed, the emulsion mean drop size and the stability of the emulsions with respect to droplet coalescence are discussed in terms of the relationships between these emulsion properties and the multiphase equilibrium liquid (microemulsion) phases from which they are derived.</description><identifier>ISSN: 0927-7757</identifier><identifier>EISSN: 1873-4359</identifier><identifier>DOI: 10.1016/j.colsurfa.2011.09.005</identifier><language>eng</language><publisher>Kidlington: Elsevier B.V</publisher><subject>Adsorption ; Chemistry ; Coalescing ; Colloidal state and disperse state ; colloids ; Diols ; Droplets ; emulsifying properties ; Emulsion ; Emulsions ; Emulsions. Microemulsions. Foams ; Exact sciences and technology ; General and physical chemistry ; Glycols ; Liquids ; nonionic surfactants ; oil-water interface ; oils ; Phase inversion ; Phase shift ; Surface physical chemistry ; Surfactant ; Surfactants</subject><ispartof>Colloids and surfaces. A, Physicochemical and engineering aspects, 2011-10, Vol.390 (1), p.67-73</ispartof><rights>2011 Elsevier B.V.</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c431t-3004808e017aa56e0a90c3c8980aaba6513ff3df883fd3d3718e46022912ee13</citedby><cites>FETCH-LOGICAL-c431t-3004808e017aa56e0a90c3c8980aaba6513ff3df883fd3d3718e46022912ee13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25462010$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Binks, Bernard P.</creatorcontrib><creatorcontrib>Fletcher, Paul D.I.</creatorcontrib><creatorcontrib>Thompson, Michael A.</creatorcontrib><creatorcontrib>Elliott, Russell P.</creatorcontrib><title>Effect of added diols (glycols) on the emulsion properties of oil, water and surfactant mixtures</title><title>Colloids and surfaces. A, Physicochemical and engineering aspects</title><description>Diol addition causes phase inversion of the emulsions from water-in-oil (w/o) to oil-in-water (o/w).
[Display omitted]
► Diol addition causes emulsion phase inversion from water-in-oil to oil-in-water. ► Diol concentration at inversion correlates with their interfacial adsorption. ► Emulsion mean drop size is minimum around phase inversion. ► Emulsion stability is minimum around phase inversion. ► Diol addition increases the amount of non-adsorbed surfactant present.
We have investigated the effects of addition of various diols on the properties of water–paraffin emulsions stabilised by non-ionic surfactants. Diols do not partition to the oil phase of these emulsions to any significant extent. Diol addition causes phase inversion of the emulsions from water-in-oil (w/o) to oil-in-water (o/w) and the concentrations of the different diols required for phase inversion correlates with their tendency to adsorb at the oil–water interface. Results for the type of emulsion formed, the emulsion mean drop size and the stability of the emulsions with respect to droplet coalescence are discussed in terms of the relationships between these emulsion properties and the multiphase equilibrium liquid (microemulsion) phases from which they are derived.</description><subject>Adsorption</subject><subject>Chemistry</subject><subject>Coalescing</subject><subject>Colloidal state and disperse state</subject><subject>colloids</subject><subject>Diols</subject><subject>Droplets</subject><subject>emulsifying properties</subject><subject>Emulsion</subject><subject>Emulsions</subject><subject>Emulsions. Microemulsions. Foams</subject><subject>Exact sciences and technology</subject><subject>General and physical chemistry</subject><subject>Glycols</subject><subject>Liquids</subject><subject>nonionic surfactants</subject><subject>oil-water interface</subject><subject>oils</subject><subject>Phase inversion</subject><subject>Phase shift</subject><subject>Surface physical chemistry</subject><subject>Surfactant</subject><subject>Surfactants</subject><issn>0927-7757</issn><issn>1873-4359</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqFkcFu1DAQhiNEJZbCK4AviCKRMI7jJL6BqrYgVeqh5WwGe1y8ysaL7QB9exy2cKQny_I3v399U1UvODQceP9u25gwpSU6bFrgvAHVAMhH1YaPg6g7IdXjagOqHephkMOT6mlKWwDo5KA21Zcz58hkFhxDa8ky60sYO7md7tbUNyzMLH8jRrtlSr5c9jHsKWZPaZ0JfnrLfmKmyHC27E8Lk3HObOd_5SVSelYdOZwSPb8_j6ub87Ob04_15dXFp9MPl7XpBM-1KIVGGAn4gCh7AlRghBnVCIhfsZdcOCesG0fhrLBi4CN1PbSt4i0RF8fV60Ns6fd9oZT1zidD04QzhSVp1YtRtkp0hTz5L8n7gQuQpUxB-wNqYkgpktP76HcY7zQHvbrXW_3XvV7da1C6uC-Dr-7_wGRwchFn49O_6VZ2fcGhcC8PnMOg8TYW5vN1eZFQPHQdrMT7A0HF3Q9PUSfjaTZkfSx70zb4h8r8BhCIpkg</recordid><startdate>20111020</startdate><enddate>20111020</enddate><creator>Binks, Bernard P.</creator><creator>Fletcher, Paul D.I.</creator><creator>Thompson, Michael A.</creator><creator>Elliott, Russell P.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7U5</scope><scope>8FD</scope><scope>L7M</scope></search><sort><creationdate>20111020</creationdate><title>Effect of added diols (glycols) on the emulsion properties of oil, water and surfactant mixtures</title><author>Binks, Bernard P. ; Fletcher, Paul D.I. ; Thompson, Michael A. ; Elliott, Russell P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c431t-3004808e017aa56e0a90c3c8980aaba6513ff3df883fd3d3718e46022912ee13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Adsorption</topic><topic>Chemistry</topic><topic>Coalescing</topic><topic>Colloidal state and disperse state</topic><topic>colloids</topic><topic>Diols</topic><topic>Droplets</topic><topic>emulsifying properties</topic><topic>Emulsion</topic><topic>Emulsions</topic><topic>Emulsions. Microemulsions. Foams</topic><topic>Exact sciences and technology</topic><topic>General and physical chemistry</topic><topic>Glycols</topic><topic>Liquids</topic><topic>nonionic surfactants</topic><topic>oil-water interface</topic><topic>oils</topic><topic>Phase inversion</topic><topic>Phase shift</topic><topic>Surface physical chemistry</topic><topic>Surfactant</topic><topic>Surfactants</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Binks, Bernard P.</creatorcontrib><creatorcontrib>Fletcher, Paul D.I.</creatorcontrib><creatorcontrib>Thompson, Michael A.</creatorcontrib><creatorcontrib>Elliott, Russell P.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Technology Research Database</collection><collection>Advanced Technologies Database with Aerospace</collection><jtitle>Colloids and surfaces. A, Physicochemical and engineering aspects</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Binks, Bernard P.</au><au>Fletcher, Paul D.I.</au><au>Thompson, Michael A.</au><au>Elliott, Russell P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of added diols (glycols) on the emulsion properties of oil, water and surfactant mixtures</atitle><jtitle>Colloids and surfaces. A, Physicochemical and engineering aspects</jtitle><date>2011-10-20</date><risdate>2011</risdate><volume>390</volume><issue>1</issue><spage>67</spage><epage>73</epage><pages>67-73</pages><issn>0927-7757</issn><eissn>1873-4359</eissn><abstract>Diol addition causes phase inversion of the emulsions from water-in-oil (w/o) to oil-in-water (o/w).
[Display omitted]
► Diol addition causes emulsion phase inversion from water-in-oil to oil-in-water. ► Diol concentration at inversion correlates with their interfacial adsorption. ► Emulsion mean drop size is minimum around phase inversion. ► Emulsion stability is minimum around phase inversion. ► Diol addition increases the amount of non-adsorbed surfactant present.
We have investigated the effects of addition of various diols on the properties of water–paraffin emulsions stabilised by non-ionic surfactants. Diols do not partition to the oil phase of these emulsions to any significant extent. Diol addition causes phase inversion of the emulsions from water-in-oil (w/o) to oil-in-water (o/w) and the concentrations of the different diols required for phase inversion correlates with their tendency to adsorb at the oil–water interface. Results for the type of emulsion formed, the emulsion mean drop size and the stability of the emulsions with respect to droplet coalescence are discussed in terms of the relationships between these emulsion properties and the multiphase equilibrium liquid (microemulsion) phases from which they are derived.</abstract><cop>Kidlington</cop><pub>Elsevier B.V</pub><doi>10.1016/j.colsurfa.2011.09.005</doi><tpages>7</tpages></addata></record> |
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| identifier | ISSN: 0927-7757 |
| ispartof | Colloids and surfaces. A, Physicochemical and engineering aspects, 2011-10, Vol.390 (1), p.67-73 |
| issn | 0927-7757 1873-4359 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_963852934 |
| source | ScienceDirect Journals |
| subjects | Adsorption Chemistry Coalescing Colloidal state and disperse state colloids Diols Droplets emulsifying properties Emulsion Emulsions Emulsions. Microemulsions. Foams Exact sciences and technology General and physical chemistry Glycols Liquids nonionic surfactants oil-water interface oils Phase inversion Phase shift Surface physical chemistry Surfactant Surfactants |
| title | Effect of added diols (glycols) on the emulsion properties of oil, water and surfactant mixtures |
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