Adsorption of Gum Arabic, Egg White Protein, and Their Mixtures at the Oil−Water Interface in Limonene Oil-in-Water Emulsions

2009 ◽  
Vol 57 (11) ◽  
pp. 4964-4973 ◽  
Author(s):  
Shashi R. Padala ◽  
Peter A. Williams ◽  
Glyn O. Phillips
Keyword(s):  
Gum Arabic ◽  
Egg White ◽  
Water Interface ◽  
Egg White Protein ◽  
Oil In Water ◽  
Oil Water

Concentration of resveratrol at the oil–water interface of corn oil-in-water emulsions

Adsorption ◽  
2019 ◽  
Vol 25 (4) ◽  
pp. 903-911
Author(s):  
Jolanta Narkiewicz-Michalek ◽  
Marta Szymula ◽  
Sonia Losada-Barreiro ◽  
Carlos Bravo-Diaz
Keyword(s):  
Corn Oil ◽  
Water Interface ◽  
Oil In Water ◽  
Oil Water

OIL SPILL DISPERSION STABILITY AND OIL RE-SURFACING

2008 ◽  
Vol 2008 (1) ◽  
pp. 661-665 ◽  
Author(s):  
Merv Fingas
Keyword(s):  
Water Column ◽  
Oil Spill ◽  
Emulsion Stability ◽  
Dispersed Phase ◽  
Water Interface ◽  
Water Emulsion ◽  
Stabilization Process ◽  
Oil In Water ◽  
Oil Water ◽  
Oil In Water Emulsion

ABSTRACT This paper summarizes the data and the theory of oil-in-water emulsion stability resulting in oil spill dispersion re-surfacing. There is an extensive body of literature on surfactants and interfacial chemistry, including experimental data on emulsion stability. The phenomenon of resurfacing oil is the result of two separate processes: de stabilization of an oil-in-water emulsion and desorption of surfactant from the oil-water interface which leads to further de stabilization. The de stabilization of oil-in-water emulsions such as chemical oil dispersions is a consequence of the fact that no emulsions are thermodynamically stable. Ultimately, natural forces move the emulsions to a stable state, which consists of separated oil and water. What is important is the rate at which this occurs. An emulsion is said to be kinetically stable when significant separation (usually considered to be half or 50% of the dispersed phase) occurs outside of the usable time. There are several forces and processes that result in the destabilization and resurfacing of oil-in-water emulsions such as chemically dispersed oils. These include gravitational forces, surfactant interchange with water and subsequent loss of surfactant to the water column, creaming, coalescence, flocculation, Ostwald ripening, and sedimentation. Gravitational separation is the most important force in the resurfacing of oil droplets from crude oil-in-water emulsions such as dispersions. Droplets in an emulsion tend to move upwards when their density is lower than that of water. Creaming is the de stabilization process that is simply described by the appearance of the starting dispersed phase at the surface. Coalescence is another important de stabilization process. Two droplets that interact as a result of close proximity or collision can form a new larger droplet. The result is to increase the droplet size and the rise rate, resulting in accelerated de stabilization of the emulsion. Studies show that coalescence increases with increasing turbidity as collisions between particles become more frequent. Another important phenomenon when considering the stability of dispersed oil, is the absorption/desorption of surfactant from the oil/water interface. In dilute solutions, much of the surfactant in the dispersed droplets ultimately partitions to the water column and thus is lost to the dispersion process. This paper provides a summary of the processes and data from some experiments relevant to oil spill dispersions.

scholarly journals Mechanism of the intestinal absorption of drugs from oil in water emulsions. V. Enhanced absorption of methyl orange adsorbed at oil/water interface in emulsions.

1975 ◽  
Vol 23 (4) ◽  
pp. 716-724 ◽  
Author(s):  
HIROYASU OGATA ◽  
KIICHIRO KAKEMI ◽  
AKIYUKI FURUYA ◽  
MICHIKO FUJII ◽  
SHOZO MURANISHI ◽  
...  
Keyword(s):  
Methyl Orange ◽  
Intestinal Absorption ◽  
Water Interface ◽  
Enhanced Absorption ◽  
Oil In Water ◽  
Oil Water

Pickering-Type Emulsions of ODSA Sizing Agent Stabilized by Nano-Montmorillonite and N-Dodecane

2013 ◽  
Vol 319 ◽  
pp. 233-238 ◽  
Author(s):  
De Hai Yu ◽  
Zhao Yun Lin ◽  
You Ming Li
Keyword(s):  
Particle Concentration ◽  
Ph Value ◽  
Water Interface ◽  
Pickering Emulsions ◽  
Paper Sizing ◽  
Oil In Water ◽  
Effects Of Ph ◽  
Oil Water ◽  
The Stability ◽  
Hydrolysis Resistance

Octadecenylsuccinic anhydride (ODSA) is an internal sizing agent used to hydrophobize paper and paper board in the process of papermaking. Nano-montmorillonite (MMT) particles and n-dodecane were used as the stabilizer to prepare stable ODSA Pickering emulsions. The effects of pH value, particle concentration, hydrolysis resistance and paper sizing performance of the ODSA Pickering emulsions were investigated. It was found that the stability of ODSA emulsions first increased and then decreased as the pH value decreased. More stable oil-in-water (o/w) emulsion can be made using 10 vol.% n-dodecane. Particle concentration was linked to the formation of particle films at oil–water interface, with a required minimum particle concentration of 1.5 wt.%. Paper sizing degree analysis indicated that the ODSA Pickering emulsions show increased hydrolysis resistance and good sizing performance.

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