Spontaneous Emulsification as a Function of Material Exchange
نویسندگان
چکیده
منابع مشابه
Dynamics of spontaneous emulsification
We present a model for spontaneous emulsification resulting from a transiently negative interfacial tension between water and oil regions, which may be achieved under conditions of strong adsorption of surfactant molecules to the interface. While our approach builds on a linear stability analysis, it addresses the essential non-linear coupling of surface growth to the diffusion flux of surfacta...
متن کاملFormation and stability of Vitamin E nano-emulsion based delivery systems by spontaneous emulsification method: Glycerol as a co-solvent
There is considerable interest in using nano-emulsions (NEs) as delivery systems for lipophilicbioactive ingredients. In this study, the influence of G on the properties of vitamin E (VE) enriched NEsprepared using spontaneous emulsification (SE) method, were investigated. The particle size and optical clarityof the NEs depended strongly on the co-solvent presence, absence, an...
متن کاملPreparation of Colloidal Organosilica Spheres through Spontaneous Emulsification
Colloidal particles of controlled size are promising building blocks for the self-assembly of functional materials. Here, we systematically study a method to synthesize monodisperse, micrometer-sized spheres from 3-(trimethoxysilyl)propyl methacrylate (TPM) in a benchtop experiment. Their ease of preparation, smoothness, and physical properties provide distinct advantages over other widely empl...
متن کاملSome Physicochemical Remarks on Spontaneous Emulsification of Vitreal Tamponades
The importance of gravitational instability in determining the emulsification of vitreal tamponades is discussed. Theoretical results and numerical simulations indicate that the spontaneous formation of water-silicon oil is a rare event and that the very low concentration of surface active agents cannot justify the systematic formation of emulsions. The gravitational instabilities seem to play ...
متن کاملStructure-Function Relationships in Pectin Emulsification
The emulsifying characteristics of pectins isolated from six different okra genotypes were investigated and their structure-function relationships have been evaluated. Emulsion formation and stabilization of acidic oil-in-water emulsions (pH 2.0, φ = 0.1) were studied by means of droplet size distribution, ζ-potential measurements, viscometry, interfacial composition analysis and fluorescence m...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Scientific Reports
سال: 2017
ISSN: 2045-2322
DOI: 10.1038/s41598-017-05861-5