Emulsifying Agents in Oil-Field Emulsions

Olive oil micro-emulsions and study of the emulsifying ability of olive oil endogenous components

Micro-emulsions are of great importance in food industry since they are used in various food applications. In the present study edible olive oil w/o microemulsions without the addition of a co-surfactant were studied. Both chemical and natural surfactants were examined. The chemical surfactants used were Tween 20, 40, 80 and Span 20, 80. The natural substances used as surfactants were endogenou...

New Green Oil-Field Agents

Oil-in-oil emulsions stabilised solely by solid particles.

A brief review of the stabilisation of emulsions of two immiscible oils is given. We then describe the use of fumed silica particles coated with either hydrocarbon or fluorocarbon groups in acting as sole stabilisers of emulsions of various vegetable oils with linear silicone oils (PDMS) of different viscosity. Transitional phase inversion of emulsions, containing equal volumes of the two oils,...

Thermodynamic Stability of Water-in-oil Emulsions

It is well known that colloids can show phase transitions similar to the ones observed in molecular systems. Colloid-diluted and colloid-concentrated phases can coexist in thermodynamic equilibrium at certain conditions. In a previous work, the authors of this research have used this concept to study petroleum emulsions stability, applying thermodynamic perturbation theories to calculate a phas...

Bacteria Growth in Soluble Oil Emulsions

DUBOS, R. J. 1949 Toxic effects of DL-serine on virulent human tubercle bacilli. Am. Rev. Tuberc., 60, 385. EVANS, J. B., AND NIVEN, C. F. JR. 1950 A comparative study of known food-poisoning staphylococci and related varieties. J. Bacteriol., 59, 545-550. FEIG, M. 1950 Diarrhea, dysentery, food poisoning, and gastroenteritis. Am. J. Public Health, 40, 1372-1394. FISHMAN, W. H., AND ARTOM, C. 1...