Interfacial Layer Properties of a Polyaromatic Compound and its Role in Stabilizing Water-in-Oil Emulsions.

نویسندگان

  • Jiebin Bi
  • Fan Yang
  • David Harbottle
  • Erica Pensini
  • Plamen Tchoukov
  • Sébastien Simon
  • Johan Sjöblom
  • Tadek Dabros
  • Jan Czarnecki
  • Qingxia Liu
  • Zhenghe Xu
چکیده

Physical properties of interfacial layers formed at the xylene-water interface by the adsorption of a polyaromatic organic compound, N-(1-hexylheptyl)-N'-(5-carbonylicpentyl) perylene-3,4,9,10-tetracarboxylic bisimide (in brief, C5Pe), were studied systematically. The deprotonation of the carboxylic group of C5Pe at alkaline pH made it highly interfacially active, significantly reducing the xylene-water interfacial tension. Thin liquid film experiments showed a continuous buildup of heterogeneous C5Pe interfacial layers at the xylene-water interfaces, which contributed to the formation of stable W/O emulsions. Continual accumulation and rearrangement of C5Pe aggregates at the xylene-water interface to form a thick layer was confirmed by in situ Brewster angle microscopy (BAM) and atomic force microscopy (AFM). The rheology measurement of the interfacial layer by double-wall ring interfacial rheometry under oscillatory shear showed that the interfacial layers formed from C5Pe solutions of high concentrations were substantially more elastic and rigid. The presence of elastically dominant interfacial layers of C5Pe led to the formation of stable water-in-xylene emulsions.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Effective Factors on the Stability of Oil-in-Water Emulsion Based Beverage: A Review

Beverage emulsions are systems that are composed of two liquids including oil and water which are prepared by homogenizing oil phase in an acidic aqueous phase. They must be stable in both concentrated and diluted form for a period of 6-12 months upon standing at room temperature. Two immiscible phases contained systems are thermodynamically unsta-ble. In other words, they are vulnerable to bre...

متن کامل

Crude Oil Interfacial Tension Reduction and Reservoir Wettability Alteration with Graphite or Activated Carbon/Silica Nanohybrid Pickering Emulsions

In this research, two carbon structures silica nanohybrids Pickering emulsions were prepared. Graphite and activated carbon were carbon allotropes with different morphologies of laminar and spherical, respectively. The effect of carbon morphology investigated on the related silica nanohybrids Pickeringemulsions for C-EOR. Therefore, nanohybrids were prepared with graphite and activated carbon t...

متن کامل

Enzymatic cross-linking at oil-water interfaces – a rheological study

Potential food-compatible technologies for novel oil-in-water emulsions include interfacial cross-linking by enzymatic means. The objective of the present research is to elucidate the mechanisms, by which protein interfaces control transfer of low molecular weight compounds. As a first step, the impact of enzymatic cross-linking on mechanical properties of -casein layer was studied. The depende...

متن کامل

Physical and Rheological Properties of Oil in Water Heat Stable Emulsions Made from Different Stabilizers

Oil in water emulsions have attracted considerable attention in food industry due to their large applications. In this study, the effect of thermal treatment on oil in water emulsions (o/w) containing 40% oil was studied. The emulsions were prepared using xanthan gum, guar gum and carboxymethyl cellulose as stabilizer and polyoxyethylen sorbitan monooleat as emulsifier. A mixture design was use...

متن کامل

Emulsification Characteristics Using a Dynamic Woven Metal Microscreen Membrane

An oscillatory emulsification system for the production of oil in water emulsions using a commercially available low-cost woven metal microscreen (WMMS) is investigated. The system allows for independent control of both the oscillation frequencies and amplitudes such that it provides two degrees of freedom for controlling the emulsion properties. The investigations included the production of bo...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:
  • Langmuir : the ACS journal of surfaces and colloids

دوره 31 38  شماره 

صفحات  -

تاریخ انتشار 2015