Scaling laws for droplet break-up in stirred emulsifier-containing water-in-oil emulsions with dispersed volume fractions up to 70% were evaluated. The emulsions were stirred with a standard turbine impeller and the droplet diameters were determined as a function of time both microscopically and via turbidity measurements. The droplet size was found to decrease very slowly: a steady state was r...

Residual effectiveness of plaster matrix formulations of temephos and temephos plus an emulsifier (Atlox 3409F) were evaluated against Aedes aegypti larvae during an 8-wk period. Formulations of 2% and 5% (AI) Atlox with 5% (AI) temephos yielded 100% larval mortality for 8 wk. A 5% temephos formulation without the addition of the emulsifier produced 100% larval mortality through only 1 wk.

An experiment was conducted to study the effects of an emulsifier (glycerol polyethylene glycol ricinoleate: GPGR) and different sources of fat on the performance of Khaki Campbell ducks. Ducks were assigned into five groups with three replicates (10 ducks/ replicate) in each group. Treatments were a control diet (C1: without added oil and emulsifier), control diet added with 2% soybean oil (C2...

The aim of the research work was to isolate a novel bio material from the seeds of Buchanania Lanzan and to evaluate its bio stabilizing ability by various formulating various zidovudine micro emulsions using sunflower oil as oil phase and bio material as bio emulsifier. The bio material was isolated from the seeds of Buchanania Lanzan by simplified economical method. Three different zidovudine...

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), water-in-oil (W/O), and oil-in-oil (O/O). The latter class may be exemplified by an emulsion consisting of a polar oil (e.g., propylene glycol) dispersed i...

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), water-in-oil (W/O), and oil-in-oil (O/O). The latter class may be exemplified by an emulsion consisting of a polar oil (e.g., propylene glycol) dispersed i...

The effects of an exogenous emulsifier, glyceryl polyethylene glycol ricinoleate, on performance and carcass traits of broiler chickens were assessed. The emulsifier was added to the diet at dose rates of 0 (control), 1 (E1) and 2 (E2) % of added fat (saturated palm oil). Live weight gain (P < .07) and feed conversion ratio (P < .05) in 39 days were higher in the E1 dietary group. Gain: ME inta...

Two experiments were conducted to evaluate the effects of a novel synthetic emulsifier product (AVI-MUL TOP) on the growth performance of chickens for fattening and weaned piglets. The emulsifier product consists of 50% vegetal bi-distillated oleic acid emulsified with 50% glyceryl polyethyleneglycol ricinoleate. In experiment 1, 480 1-day-old female Cobb500 chickens for fattening were assigned...

An experiment was conducted to study the effects of an emulsifier (glycerol polyethylene glycol ricinoleate: GPGR) and different sources of fat on the performance of Khaki Campbell ducks. Ducks were assigned into five groups with three replicates (10 ducks/replicate) in each group. Treatments were a control diet (C1: without added oil and emulsifier), control diet added with 2% soybean oil (C2)...

Emulsifiers and stabilizers are known to be effective agents of emulsification. When used in an oil and vinegar salad dressing, they contribute to significant changes in density, viscosity, and color when compared to the control which contains no emulsifiers or stabilizers. The stabilizer used was xanthan gum and the emulsifier used was lecithin. It was found that the control remained the dense...