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Author : William Clayton
Publisher :
ISBN 13 :
Total Pages : 182 pages
Book Rating : 4.3/5 (91 download)
Download or read book The Theory of Emulsions and Emulsification written by William Clayton and published by . This book was released on 1923 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Paul Becher
Publisher :
ISBN 13 :
Total Pages : 538 pages
Book Rating : 4.3/5 (91 download)
Download or read book Emulsions written by Paul Becher and published by . This book was released on 2001 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: A great introduction to the study and fomulation of emulsions, this book discusses background theory, physical properties of emulsions, theories of emulsion stability and instability, emulsifying agents and their chemistry, formulation procedures and techniques, and industrial applications of emulsification and demulsification.
Author : W. Clayton
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (134 download)
Download or read book Theory of Emulsions and Emulsification written by W. Clayton and published by . This book was released on 1928 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Clayton
Publisher :
ISBN 13 :
Total Pages : 306 pages
Book Rating : 4.:/5 (2 download)
Download or read book The Theory of Emulsions and Their Technical Treatment written by William Clayton and published by . This book was released on 1928 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Tharwat F. Tadros
Publisher : Walter de Gruyter GmbH & Co KG
ISBN 13 : 3110452243
Total Pages : 242 pages
Book Rating : 4.1/5 (14 download)
Download or read book Emulsions written by Tharwat F. Tadros and published by Walter de Gruyter GmbH & Co KG. This book was released on 2016-03-21 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chapter 1 General Introduction Definition of emulsions and the role of the emulsifier. Classification based on the nature of the emulsifier. Classification based on the structure of the system. General instability problems with emulsions : creaming/sedimentation, flocculation, Ostwald ripening, coalescence and phase inversion. Importance of emulsions in various industrial applications. Chapter 2 Thermodynamics of Emulsion Formation and Breakdown Application of the second law of thermodynamics for emulsion formation : Balance of energy and entropy and non-spontaneous formation of emulsions. Breakdown of the emulsion by flocculation and coalescence in the absence of an emulsifier. Role of the emulsifier in preventing flocculation and coalescence by creating an energy barrier resulting from the repulsive energies between the droplets. Chapter 3 Interaction Forces between Emulsion Droplets Van der Waals attraction and its dependence on droplet size, Hamaker constant and separation distance between the droplets. Electrostatic repulsion resulting from the presence of electrical double layers and its dependence on surface (or zeta) potential and electrolyte concentration and valency. Combination of the van der Waals attraction with double layer repulsion and the theory of colloid stability. Steric repulsion resulting from the presence of adsorbed non-ionic surfactants and polymers. Combination of van der Waals attraction with steric repulsion and the theory of steric stabilisation. Chapter 4 Adsorption of Surfactants at the Oil/Water Interface Thermodynamic analysis of surfactant adsorption and the Gibbs adsorption isotherm. Calculation of the amount of surfactant adsorption and area per surfactant molecule at the interface. Experimental techniques for measuring the interfacial tension. Chapter 5 Mechanism of Emulsification and the Role of the Emulsifier Description of the factors responsible for droplet deformation and its break-up. Role of surfactant in preventing coalescence during emulsification. Definition of the Gibbs dilational elasticity and the Marangoni effect in preventing coalescence. Chapter 6 Methods of Emulsification Pipe flow, static mixers and high speed stirrers (rotor-stator mixer). Laminar and turbulent flow. Membrane emulsification. High pressure homogenisers and ultrasonic methods. Chapter 7 Selection of Emulsifiers The hydrophilic-lipophilic-balance (HLB) and its application in surfactant selection. Calculation of HLB numbers and the effect of the nature of the oil phase. The phase inversion temperature (PIT) method for emulsifier selection. The cohesive energy ratio method for emulsifier selection. Chapter 8 Creaming/Sedimentation of Emulsions and its prevention Driving force for creaming/sedimentation: effect of gravity, droplet size and density difference between the oil and continuous phase. Calculation of the rate of creaming/sedimentation in dilute emulsions. Influence of increase of the volume fraction of the disperse phase on the rate of creaming/sedimentation. Reduction of creaming/sedimentation: Balance of the density of the two phases, reduction of droplet size and effect of addition of ''thickeners'. Chapter 9 Flocculation of Emulsions and its Prevention Factors affecting flocculation. Calculation of fast and slow flocculation rate. Definition of stability ratio and its dependence on electrolyte concentration and valency. Definition of the critical coagulation concentration and its dependence on electrolyte valency. Reduction of flocculation by enhancing the repulsive forces. Chapter 10 Ostwald Ripening and its Reduction Factors responsible for Ostwald ripening : difference in solubility between small and large droplets and the Kelvin equation. Calculation of the rate of Ostwald ripening. Reduction of Ostwald ripening by incorporation of a small amount of highly insoluble oil. Reduction of Ostwald ripening by the use of strongly adsorbed polymeric surfactant and enhancement of the Gibbs elasticity. Chapter 11 Emulsion Coalescence and its Prevention Driving force for emulsion coalescence : Thinning and disruption of the liquid film between the droplets. The concept of disjoining pressure for prevention of coalescence. Methods for reduction or elimination of coalescence : Use of mixed surfactant films, use of lamellar liquid crystalline phases and use of polymeric surfactants. Chapter 12 Phase Inversion and its Prevention Distinction between catastrophic and transient phase inversion. Influence of the disperse volume fraction and surfactant HLB number. Explanation of the factors responsible for phase inversion. Chapter 13 Characterisation of Emulsions Measurement of droplet size distribution : Optical microscopy and image analysis. Phase contrast and polarising microscopyDiffraction methods. Confocal laser microscopy. Back scattering methods Chapter 14 Industrial Application of Emulsions 14.1 Application in Pharmacy 14.2 Application in Cosmetics 14.3 Application in Agrochemicals 14.4 Application in Paints 14.5 Application in the Oil Industry
Author : A.L. Smith
Publisher : Elsevier
ISBN 13 : 0323154379
Total Pages : 359 pages
Book Rating : 4.3/5 (231 download)
Download or read book Theory and Practice of Emulsion Technology written by A.L. Smith and published by Elsevier. This book was released on 2012-12-02 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: Theory and Practice of Emulsion Technology covers the proceedings of the Theory and Practice of Emulsion Technology Symposium, held at Brunel University on September 16-18, 1974. This book is organized into four sessions encompassing 19 chapters. The opening session deals with the emulsification process and emulsion polymerization, as well as the adsorption behavior of polyelectrolyte-stabilized emulsions. The following session examines the rheological properties, stability, and fluid mechanics of emulsions. This session also looks into the role of protein conformation and crude oil-water interfacial properties in emulsion stability. The third session highlights the preparation, formation, properties, and application of bitumen emulsions. The concluding session describes the process of spontaneous emulsification; the steric emulsion stabilization; the interfacial measurements of oil-in-water emulsions; and the influence of the disperse phase on emulsion stability. This book will be of value to chemists, chemical and process engineers, and researchers.
Author : William Clayton (D.Sc.)
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (266 download)
Download or read book The Theory of Emulsions and Emulsification written by William Clayton (D.Sc.) and published by . This book was released on 1928 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bernard P Binks
Publisher : Royal Society of Chemistry
ISBN 13 : 1847551475
Total Pages : 443 pages
Book Rating : 4.8/5 (475 download)
Download or read book Modern Aspects of Emulsion Science written by Bernard P Binks and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions occur either as end products or during the processing of products in a huge range of areas including the food, agrochemical, pharmaceutical, paint and oil industries. Despite over one hundred years of research in the subject, however, a quantitative understanding of emulsions has been lacking. Modern Aspects of Emulsion Science presents a comprehensive description of both the scientific principles in the field and the very latest advances in research in this important area of surface and colloid science. Topics covered include emulsion formation, type, stability (creaming, flocculation, ripening, coalescence), monodisperse and gel emulsions, and applications. Emphasis has been placed on relating the chemistry of the surfactant or protein adsorbed at the oil-water interface to the principles of the physics involved in the bulk emulsion property. The book has been written by a collection of the world's leading experts in the field, and covers both experimental and theoretical approaches. Modern Aspects of Emulsion Science fills a real gap in the market, being the only book of its kind in print. As such it will prove essential reading for graduates and researchers in this subject, in both academia and industry.
Author : Harold Valby Dodd
Publisher :
ISBN 13 :
Total Pages : 266 pages
Book Rating : 4.F/5 ( download)
Download or read book The Resolution of Oil-field Emulsions written by Harold Valby Dodd and published by . This book was released on 1922 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Johan Sjoblom
Publisher : CRC Press
ISBN 13 : 1420028081
Total Pages : 684 pages
Book Rating : 4.4/5 (2 download)
Download or read book Emulsions and Emulsion Stability written by Johan Sjoblom and published by CRC Press. This book was released on 2005-11-21 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions and Emulsion Stability, Second Edition provides comprehensive coverage of both theoretical and practical aspects of emulsions. The book presents fundamental concepts and processes in emulsified systems, such as flocculation, coalescence, stability, precipitation, deposition, and the evolution of droplet size distribution. The bo
Author : Tharwat F. Tadros
Publisher : Walter de Gruyter GmbH & Co KG
ISBN 13 : 311045226X
Total Pages : 260 pages
Book Rating : 4.1/5 (14 download)
Download or read book Emulsions written by Tharwat F. Tadros and published by Walter de Gruyter GmbH & Co KG. This book was released on 2016-03-21 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chapter 1 General Introduction Definition of emulsions and the role of the emulsifier. Classification based on the nature of the emulsifier. Classification based on the structure of the system. General instability problems with emulsions : creaming/sedimentation, flocculation, Ostwald ripening, coalescence and phase inversion. Importance of emulsions in various industrial applications. Chapter 2 Thermodynamics of Emulsion Formation and Breakdown Application of the second law of thermodynamics for emulsion formation : Balance of energy and entropy and non-spontaneous formation of emulsions. Breakdown of the emulsion by flocculation and coalescence in the absence of an emulsifier. Role of the emulsifier in preventing flocculation and coalescence by creating an energy barrier resulting from the repulsive energies between the droplets. Chapter 3 Interaction Forces between Emulsion Droplets Van der Waals attraction and its dependence on droplet size, Hamaker constant and separation distance between the droplets. Electrostatic repulsion resulting from the presence of electrical double layers and its dependence on surface (or zeta) potential and electrolyte concentration and valency. Combination of the van der Waals attraction with double layer repulsion and the theory of colloid stability. Steric repulsion resulting from the presence of adsorbed non-ionic surfactants and polymers. Combination of van der Waals attraction with steric repulsion and the theory of steric stabilisation. Chapter 4 Adsorption of Surfactants at the Oil/Water Interface Thermodynamic analysis of surfactant adsorption and the Gibbs adsorption isotherm. Calculation of the amount of surfactant adsorption and area per surfactant molecule at the interface. Experimental techniques for measuring the interfacial tension. Chapter 5 Mechanism of Emulsification and the Role of the Emulsifier Description of the factors responsible for droplet deformation and its break-up. Role of surfactant in preventing coalescence during emulsification. Definition of the Gibbs dilational elasticity and the Marangoni effect in preventing coalescence. Chapter 6 Methods of Emulsification Pipe flow, static mixers and high speed stirrers (rotor-stator mixer). Laminar and turbulent flow. Membrane emulsification. High pressure homogenisers and ultrasonic methods. Chapter 7 Selection of Emulsifiers The hydrophilic-lipophilic-balance (HLB) and its application in surfactant selection. Calculation of HLB numbers and the effect of the nature of the oil phase. The phase inversion temperature (PIT) method for emulsifier selection. The cohesive energy ratio method for emulsifier selection. Chapter 8 Creaming/Sedimentation of Emulsions and its prevention Driving force for creaming/sedimentation: effect of gravity, droplet size and density difference between the oil and continuous phase. Calculation of the rate of creaming/sedimentation in dilute emulsions. Influence of increase of the volume fraction of the disperse phase on the rate of creaming/sedimentation. Reduction of creaming/sedimentation: Balance of the density of the two phases, reduction of droplet size and effect of addition of ''thickeners'. Chapter 9 Flocculation of Emulsions and its Prevention Factors affecting flocculation. Calculation of fast and slow flocculation rate. Definition of stability ratio and its dependence on electrolyte concentration and valency. Definition of the critical coagulation concentration and its dependence on electrolyte valency. Reduction of flocculation by enhancing the repulsive forces. Chapter 10 Ostwald Ripening and its Reduction Factors responsible for Ostwald ripening : difference in solubility between small and large droplets and the Kelvin equation. Calculation of the rate of Ostwald ripening. Reduction of Ostwald ripening by incorporation of a small amount of highly insoluble oil. Reduction of Ostwald ripening by the use of strongly adsorbed polymeric surfactant and enhancement of the Gibbs elasticity. Chapter 11 Emulsion Coalescence and its Prevention Driving force for emulsion coalescence : Thinning and disruption of the liquid film between the droplets. The concept of disjoining pressure for prevention of coalescence. Methods for reduction or elimination of coalescence : Use of mixed surfactant films, use of lamellar liquid crystalline phases and use of polymeric surfactants. Chapter 12 Phase Inversion and its Prevention Distinction between catastrophic and transient phase inversion. Influence of the disperse volume fraction and surfactant HLB number. Explanation of the factors responsible for phase inversion. Chapter 13 Characterisation of Emulsions Measurement of droplet size distribution : Optical microscopy and image analysis. Phase contrast and polarising microscopyDiffraction methods. Confocal laser microscopy. Back scattering methods Chapter 14 Industrial Application of Emulsions 14.1 Application in Pharmacy 14.2 Application in Cosmetics 14.3 Application in Agrochemicals 14.4 Application in Paints 14.5 Application in the Oil Industry
Author : Daniel Schuster
Publisher : CRC Press
ISBN 13 : 9780824793807
Total Pages : 378 pages
Book Rating : 4.7/5 (938 download)
Download or read book Encyclopedia of Emulsion Technology written by Daniel Schuster and published by CRC Press. This book was released on 1996-06-12 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume extends the discussions of basic theory and applications featured in volumes 1-3 of this series. It includes details on emulsion stability and emulsification; an examination on the effect of added polymers on emulsion rheology; findings on the role of repulsive forces in aqueous solubility, micelle stability, micro-emulsion formation, and phase separation; and a model for microemulsions.
Author : Dimiter N. Petsev
Publisher : Elsevier
ISBN 13 : 0080472656
Total Pages : 781 pages
Book Rating : 4.0/5 (84 download)
Download or read book Emulsions: Structure, Stability and Interactions written by Dimiter N. Petsev and published by Elsevier. This book was released on 2004-10-14 with total page 781 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions: Structure, Stability and Interactions is the perfect handbook for scientists looking to obtain up-to-date knowledge about the fundamentals of emulsion science, and those looking to familiarize themselves with the subject in greater detail. As a 'stand-alone' source of information, it is also ideal for solving the practical issues encountered daily in the field of emulsion science. While each chapter presents a concise review on a specific topic, the book offers a consistent presentation of the important physical concepts relevant to emulsions. Some of the topics covered include statistical mechanics of fluid interfaces, the structure of fluid interfaces determined by neutron scattering, hydrodynamic interactions and stability of emulsion films, theory of emulsion flocculation, coalescence kinetics of Brownian emulsions, and Brownian dynamics simulation of emulsion stability. - Full and comprehensive presentations - Rigorous approach to each topic, providing in-depth information - Acts as a 'stand-alone' source of information
Author : Leon Prince
Publisher : Elsevier
ISBN 13 : 0323160409
Total Pages : 192 pages
Book Rating : 4.3/5 (231 download)
Download or read book Microemulsions Theory and Practice written by Leon Prince and published by Elsevier. This book was released on 2012-12-02 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microemulsions: Theory and Practice covers the development of the theory and practice of microemulsion systems. This book is divided into seven chapters that explore the physics and chemistry of microemulsions. This book deals first with the commercial history of microemulsions, from the discovery of carnauba wax emulsions to polymer emulsions. This topic is followed by discussions on the theoretical aspects of microemulsion formulation techniques and the design of other products. The subsequent chapter describes the microemulsion formulation with less solubilizer or emulsifier together with their optical properties. A chapter examines the mixed film theory that explains the dispersions, oil-water interface, and inferences in microemulsions. Another chapter considers the role of microemulsions in micellar solutions and their relations to the concentrations of different compounds. This chapter also looks into the association phenomena of three-component phase equilibria diagrams and liquids crystals to microemulsions. The concluding chapter discusses the role of the capillary and hydrostatic forces on the entrapment of oil in the reservoir and the necessary conditions for the displacement of entrapped oil. The important properties and economic aspects of a microemulsion slug required for the tertiary oil recovery are also covered in this chapter.
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Author : William CLAYTON (D.Sc., F.I.C.)
Publisher :
ISBN 13 :
Total Pages : 160 pages
Book Rating : 4.:/5 (559 download)
Download or read book The Theory of Emulsions and Emulsification ... With 22 Illustrations. [With a Bibliography.]. written by William CLAYTON (D.Sc., F.I.C.) and published by . This book was released on 1923 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Tharwat F. Tadros
Publisher : John Wiley & Sons
ISBN 13 : 3527647961
Total Pages : 283 pages
Book Rating : 4.5/5 (276 download)
Download or read book Emulsion Formation and Stability written by Tharwat F. Tadros and published by John Wiley & Sons. This book was released on 2013-06-04 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance of emulsification techniques, their use in the production of nanoparticles for biomedical applications as well as application of rheological techniques for studying the interaction between the emulsion droplets is gathered in this reference work. Written by some of the top scientists within their respective fields, this book covers such topics as emulsions, nano-emulsions, nano-dispersions and novel techniques for their investigation. It also considers the fundamental approach in areas such as controlled release, drug delivery and various applications of nanotechnology.
Author : Thomas Seak Hou Leong
Publisher : Springer
ISBN 13 : 3319734911
Total Pages : 46 pages
Book Rating : 4.3/5 (197 download)
Download or read book Ultrasonic Production of Nano-emulsions for Bioactive Delivery in Drug and Food Applications written by Thomas Seak Hou Leong and published by Springer. This book was released on 2018-02-21 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt: This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for the creation of novel drugs and functional foods, with a focus on bioactive delivery in these products. Emulsification is the process of combining two or more immiscible liquids to form a semi-stable mixture. These two liquids generally consist of an organic (oil) phase and an aqueous (water) phase that is stabilized by the addition of an emulsifier. Most common emulsions are of the oil-in-water (O/W) type, but can also be of water-in-oil (W/O) or even multiple emulsion types (i.e. double emulsions) in the form of water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O) phases. The formation of an emulsion requires input of energy to distribute the disperse phase in the continuous phase in small-sized droplets that are able to resist instability. There is great interest in the use of ultrasound to produce emulsions, as it is able to do so relatively efficiently and effectively compared to existing techniques such as rotor stator, high-pressure homogenization and microfluidization. The interaction of ultrasound with the hydrocolloids and biopolymers that are often used to stabilize emulsions can offer advantages such as improved stability or greater control of formed droplet size distributions.
