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2 edition of study of the structure and rheology of some oil-in-water emulsions.1971. found in the catalog.

study of the structure and rheology of some oil-in-water emulsions.1971.

Gillian Margaret Eccleston

study of the structure and rheology of some oil-in-water emulsions.1971.

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Published .
Written in English


Edition Notes

Ph.D.thesis of the Council for National Academic Awards.

ID Numbers
Open LibraryOL13659849M

Currently, there are three general approaches for transportation of heavy and extra heavy oil: viscosity reduction, drag minimization and in-situ oil upgrading. This book introduces Another promising pipeline technique is the transport of viscous crudes as concentrated oil-in Author: Abdurahman Nour, Azhari Nour, Nuruul Huda Azmin. Structure of surfactant phases in water. In the bulk aqueous phase, surfactants form aggregates, such as micelles, where the hydrophobic tails form the core of the aggregate and the hydrophilic heads are in contact with the surrounding types of aggregates can also be formed, such as spherical or cylindrical micelles or lipid shape of the aggregates depends . Theodor Eccleston has written: 'An epistle by way of encouragement to Friends to be frequent at week-day meetings' -- subject(s): Society of Friends, Early works to Some recent work has been performed to study the structure of particles at the droplet interfaces. In this review we will summarize important experimental and theoretical studies related to solids-stabilized emulsions.


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study of the structure and rheology of some oil-in-water emulsions.1971. by Gillian Margaret Eccleston Download PDF EPUB FB2

A lot of studies have been devoted to the rheological behavior of water-in-crude oil emulsions (see, for example [17][18][19][20][21] [22]) to better understand these complex systems [23,   The effect of interfacial tension on the steady-flow and dynamic viscoelastic behavior of emulsions are studied experimentally.

At very low inter-facial tensions and low volume fractions, the viscosity decreases with increasing shear rate and becomes constant at high shear rates. The high-shear-rate Newtonian viscosity is not affected by interfacial tension, but the Cited by:   A study of the rheological behavior of water-in-oil emulsions stabilized by hydrophobic bentonite particles is described.

Concentrated emulsions were prepared and diluted at constant particle concentration to investigate the effect of drop volume fraction on the viscosity and viscoelastic response of the emulsions. The influence of the structure of the hydrophobic Cited by:   Abstract.

In this study the rheological behaviour of water-in-oil-in-water (W 1 /O/W 2) multiple emulsions was ent emulsions varying in volumetric ratio of the components were prepared and characterised using small Cited by: 5.

Corn oil-in-water emulsions (20 wt%, d32∼ μm) stabilized by 2 wt% whey protein isolate were prepared with a range of pH (3–7) and salt concentrations (0– mM NaCl), and particle size.

One of the problems faced in emulsions is that droplet aggregation often leads to a large increase in emulsion viscosity. This causes the emulsion to become creamy in a fast manner (Frank et al.,van Aken et al., ).Alteration of the droplet size and the droplet size distribution affect the rheology of an emulsion by changing interactions and dispersed-phase volume by: 2.

Dickinson E, Golding M: Rheology of sodium caseinate stabilized oil-in-water emulsions. J Col/oid Interface SciDepletion flocculation by nonadsorbed sodium caseinate emulsifier has a largeeffect sagood correlationbetween rheological behaviour and creaming stability [15,Cited by: The behaviour of a model oil-in-water system stabilized by either Na- or Ca-caseinate is the simplest example.

If Ca-caseinate is used as surfactant, the emulsion stability increases with protein concentration from to %, while droplet coagulation and a 3D network formation is observed with time if Na-caseinate is used at the same Cited by: The review is devoted to the historical and modern understanding of rheological properties of emulsions in a broad range of concentration.

In the limiting Author: Svetlana Derkach. petroleum. The study was aimed to investigate the rheological properties and the stability mechanism of W/O emulsions at different water to oil ratios of ( vol.%) and ( vol.%).

The emulsions were stabilized by a non-ionic surfactant (Span 83) at Cited by: 1. 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. The formulation of oil-in-water emulsions which have the mechanical properties of semi-solids, i.

creams, involves both theoretical and practical problems. One solution is to use combinations of ionic or non-ionic surfactants with a fatty alcohol, as in Emulsifying Wax B. P., Cetrimide Emulsifying Wax B. and Cetomacrogol Emulsifying Wax B. By altering Cited by: An emulsion is generally a two-phase system composed of two immiscible liquids.

One of the two liquids is dispersed in the other as droplets. The emulsification process under consideration is Author: S. Renouf, H. Li, L.

Choplin. Abstract Polymers are routinely used in many personal care and cosmetic products. The applications take advantage of the various properties of these polymers to impart unique benefits to their formulations. The range of properties is as varied as the class of polymers that have been utilized.

Using polymers, cosmetic chemists can create high performance products. Broad. Emulsion types, stability mechanisms and rheology: A review O/W emulsion and structure of emulsifiers on the.

oil-in-water emulsion through the pipe by using. Emulsion Formation, Stability, and Rheology Tharwat F. Tadros Introduction Emulsions are a class of disperse systems consisting of two immiscible liquids [1–3].

The liquid droplets (the disperse phase) are dispersed in a liquid medium (the continuous phase). Several classes may be distinguished: oil-in-water (O/W),File Size: KB.

!~ I ELSEVIER Colloids and Surfaces A: Physicochemical and Engineering Aspects 91 () Rheology of emulsions - a review Howard A. Barnes Unilever Research, Port Sunlight Laboratory, Bebington, UK Received 11 November ; accepted 23 November COLLOIDS AND SURFACES A Abstract The flow properties of an emulsion are obviously among some Cited by: Investigations on the rheology of water-in-crude oil emulsions 37 2.

Experimental Rheological characterisations of the emulsions (samples PA and PB) and the based crude oils are obtained at temperature of 5o C and normal pressure.

Oscillatory, stressing and creeping tests have been performed in order to. Water in water emulsions: Phase separation and rheology of biopolymer solutions Article (PDF Available) in Rheologica Acta 40(5) September. J Pharm Pharmacol. Jul;19(7) The rheology of some oil-in-water emulsions stabilized by condensed complex films.

Talman FA, Davies PJ, Rowan by: In the case of % light crude oil, the study demonstrated Newtonian behavior. However, for emulsion with different volume water ratios, the rheological studies follow non-Newtonian shear thinning behavior and were described in better way by Ostwald de Waele and Herschel-Bulkley models.

As a conclusion, rheological study shows thatFile Size: KB. The formation of crude oil emulsion is a prevalent oilfield problem that can cause significant flow assurance issues during oil production, treatment and transportation.

When they occur, emulsion problems are very difficult to solve and can lead to numerous operational problems like; creating high pressure drops in pipes and/or flowlines, production of off Cited by: 5. STUDY ON EMULSION STABILITY AND CHEMICAL DEMULSIFICATION CHARACTERISTICS AHMAD SYAUQI BIN OTHMAN Average structure of paraffin wax molecule 18 The schematic representation of two types of emulsion 21 O/W - Oil-in-water emulsion W/O - Water-in-oil emulsion O/W/O - Oil-in-water-in-oil emulsion.

Yamashita, K. Sakamoto, in Cosmetic Science and Technology, Interfacial Rheology Interfacial rheology has been found to be a key factor in the stability of emulsions, foams, and so such cases, understanding the interfacial rheology over a broad range of frequencies and of the adsorption/desorption kinetics is important.

This paper reports an experimental study on the effect of oil viscosity on the rheology of oil‐in‐water (o/w) emulsions with added solids. Four oils having a viscosity range of to Pa. s were used. The size ratio of the solids to oil droplets was varied from 2 to Cited by: 8.

Rheology of emulsions: proceedings of a symposium held by the British Society of Rheology Harrogate, October Philip Sherman, British Society of Rheology. Macmillan, - Technology & Engineering - pages. 0 Reviews. From inside the book. What people are saying - Write a review.

We haven't found any reviews in the usual places. The figure as above is oil-in-water emulsion I made through microscope. The black line is from ruler which is 1mm length.

The sample composition is wt% SDS and Ф silicone oil. According to measurement, the max diameter is about 44 μm, and the min diameter is about 11μm. Thus, we can conclude that the droplet size is larger than we File Size: KB. A comparative study of the rheological and structural properties of gelatin gels of mammalian and fish origins.

Authors. Anne Simon, Université de Bretagne Sud, Laboratoire Polymères & Procédés, Rue Saint-Maudé, BPLorient Cedex, France. the molecular structure of the medium due to a time-varying pressure. Therefore, the distance among the molecules varies as the molecules oscillate around their mean position.

If the intensity of ultrasound in a liquid is increased, a point is reached at which the intramolecular forces are not able to hold the molecular structure intact. the great and in some cases crucial evolution in the rheology of emulsions.

Surely, some other factors also are influential. That is the chemistry of both phases, the presence of a surfactant and its nature, the droplet size distribution and so on, but the concentrations of an internal phase is the principle determining factor.

Then. Papers read and discussed at a symposium of the British Society of Rheology in Oct. included: "The influence of emulsifier concentration on the rheological properties of emulsions", by P. SHERMAN (pp. ), and "The physical structure of ice cream", by D.

SHAW (pp. In the latter paper creep measurements are reported on ice cream at -7° to - 15°C and on Cited by:   The aim of this study was to develop a rheological method to evaluate the stability of highly viscous pharmaceutical emulsions. Thereby, the time devoted to the storage tests could be reduced and manufacturers could save time in optimizing their formulations and manufacturing techniques for topical pharmaceutical forms.

The influence of the type of oil and the type of Cited by: Rheology of Emulsions: Proceedings of a Symposium Held by the British Society of Rheology, Harrogate, October [P.

Sherman] on *FREE* shipping on qualifying offers. Rheology of Emulsions: Proceedings of a Symposium Held by the British Society of Rheology, Harrogate, October In this section, the relationship between the rheological properties of emulsions and their composition and microstructure is discussed.

We begin by considering the rheology of dilute suspensions of noninteracting rigid spheres, because the theory describing the properties of this type of system is well established (HiemenzHunter Proteins stabilize Emulsions and Foams of Food Products Gerry Fuller, Stanford University, California Figure 1: Du Noüy ring used with the AR-G2 rheometer 1.

Du Noüy ring, 2. Top interface of sinflower oil, 3. Solu-tion of Polysacharide SCOPE Many food products are produced in the form of emulsions and foams, and it is necessary to formu-File Size: KB. New fundamental concepts in emulsion rheology T.G. Mason Corporate Research Science Laboratory, Exxon Research and Engineering Co., Route 22 East, Annandale, NJUSA Abstract The field of emulsion rheology is developing rapidly due to investigations involving monodisperse emulsions having narrow droplet size distributions.

Emulsions. A lot of emulsion science has been known for many years, but the theories have not been easy to apply. The apps in this section use theories from many of the top surfactant scientists, allowing their work to come to life for those of us who need it.

The okay book, fiction, history, novel, scientific research, as well as various supplementary sorts of books are readily reachable here. As this 1 rheology of disperse systems kit, it ends taking place swine one of the favored ebook 1 rheology of.

Emulsions Formulation Overview 1. EmulsionsJim McElroyLincoln, October 2. DefinitionsAn emulsion is a two phase system consisting of two incompletely miscible liquids, one of which is dispersed as finite globules in the other. The particle size of the globules range from to 10 microns.

Abstract: During the transportation of the oil which is replaced from stratum by return water with demulsifier, the rheology of the water cut oil must have been affected. In order to study the influence rule of emulsion which contains hydrophilic demulsifier, we don this experiment which tests the different demulsifier using HAAKE Viscotester Author: Wei Lin Cui, Shi Xu Li, Ling Jian Song, Yong Sheng Li.

The main aim of this research is to investigate the characteristics of milk and milk proteins as natural emulsifiers. It is still largely unclear how the two main fractions of the milk proteins behave as emulsifier in highly concentrated emulsions.

The surface-active effect of these is determined experimentally for emulsions with a high oil content (φ > ), in this case fully refined Author: Katja Braun, Andreas Hanewald, Thomas A.

Vilgis.The purpose of this study was to further both the study of emulsion stability and the development of tools to probe stability. Methodology and Results Emulsions were formed in a rotary agitator (Associated Design) and the rheology measured over time.

The properties of the three crude oils.(some) thermodynamics. S S T oil recovery (oil in water emulsions) waste treatment (oil in water emulsions) destroy the interfacial surfactant layer by demulsifiers topic in its own right. •Disrupt the oriented structure of the emulsifier's interfacial phase with.