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1.
实验绘制了十二烷基硫酸钠(SDS)/正戊醇(n-C5H10OH)-二甲苯[C6H4(CH3)2]-水[或Zn(NO3)2溶液]四组分微乳液体系在不同温度时的拟三元相图.测定了电导率随水(或盐溶液)含量变化的规律,电导的规律与相图吻合.依据电解质理论探讨了微乳液的微观结构,研究表明,温度对油包水(W/O)反相微乳液区域影响不大,电解质的加入对油包水(W/O)反相微乳液区域影响较大.通过SDS/正戊醇-二甲苯-H2O及SDS/正戊醇-二甲苯-盐水的拟三元体系的相图观察及实验研究,选择乳化剂(SDS/正戊醇)与二甲苯质量比为4∶6的微乳液作为最佳条件,制备出了ZnO纳米粒子.  相似文献   

2.
环烷酸氨皂W/O微乳液的溶水性与内聚能理论   总被引:1,自引:0,他引:1  
微乳液之所以在许多领域具有重要应用 ,其根本原因之一是因为它有很强的增溶能力 .本实验表明 ,用环烷酸 (Naphthenic Acid,记为 NA)的氨皂做表面活性剂的 W/O微乳液 ,对水或盐水有较强的增溶能力 ,意味着这类微乳液有潜在的应用价值 .此外, NA是石油炼制过程中的一种副产物 ,来源广 ,价格低廉 .因此 ,对影响这类微乳液增溶能力的规律进行研究是有意义的 .本文试图用内聚能理论 (简称 R比理论 )对几种常见的强酸强碱盐、几种醇对环烷酸铵 /煤油 /水组成的 W/O微乳液对水的增溶能力的影响进行解释 ,结果发现 ,R比理论能够解释部分实验…  相似文献   

3.
W/O/W乳液的渗透溶胀与夹带溶胀   总被引:6,自引:0,他引:6  
研究了W/O/W乳液的溶胀,实验结果表明,渗透溶胀随内外相溶液间的渗透压差、表面活性剂及载体浓度的增大而增加,但随膜粘度的增加而降低,渗透压差较高时,水渗透的影响大于夹带的影响;膜相中含氧化合物对溶胀的影响大于含氮化合物,采用Span 80作乳化剂时,比采用E 644渗透溶胀约高6倍,夹带溶胀也较高;重复聚结再分散使夹带溶胀急剧增加,因而多级混合澄清槽对液膜操作似不适用。  相似文献   

4.
利用脂肪醇聚氧乙烯醚型非离子表面活性剂Marlipal O13/50、水、环己烷组成的W/O微乳液体系合成纳米Pd微粒, 考察了化学破乳剂作用下纳米Pd微粒的沉积过程. 结果表明, 不同化学破乳剂使纳米Pd微粒沉积的速率顺序为1,4-二噁烷跃四氢呋喃跃甲醇跃乙醇跃正丁醇. 研究了化学破乳剂对微乳液界面张力与两亲因子的影响. 结果表明, 微乳液结构的破坏是界面张力增大的过程, 同时也是两亲性降低而向Lifschitz线逐渐靠近的过程.  相似文献   

5.
β-胡萝卜素微乳液的制备及其稳定性研究   总被引:9,自引:0,他引:9  
通过绘制拟三元相图选择合适的微乳液组分,制备了β-胡萝卜素的Tween80/乙醇/丁酸乙酯/H2O的O/W型微乳液。考察了温度、盐度和pH对微乳液区域的影响:电导率法区分了微乳液的O/W、W/O和B.C(油-水双连续型)区域;对相同浓度β-胡萝卜素的微乳液和丁酸乙酯溶液进行了光、热稳定性研究,用紫外分光光度法测定样品中β-胡萝卜素的残存率。结果表明,温度升高和pH降低使微乳区稍有减小,盐度对微乳区基本无影响;微乳体系中水的质量分数大于61·5%时形成O/W型微乳液;β-胡萝卜素在微乳液和丁酸乙酯溶液中对光和热都比较敏感,但在微乳液中较稳定。  相似文献   

6.
郭霞  徐慧  郭荣 《物理化学学报》2002,18(6):500-503
吩噻嗪与蒽之间可以发生光诱导单电子转移反应. 用荧光光谱仪研究了十二烷基硫酸钠(SDS) / 苯甲醇(BA) / 水微乳液中吩噻嗪对蒽的荧光猝灭.结果表明,在W/O微乳液中,蒽位于苯甲醇连续相,吩噻嗪位于膜相,猝灭反应发生于膜相;而在O/W微乳液中,蒽既可位于油核中,也可位于膜相,吩噻嗪位于膜相,猝灭反应亦发生于膜相.  相似文献   

7.
绘制了35,45,55,65℃下,十二烷基硫酸钠(SDS)/正戊醇-环己烷-水体系的拟三元相图.分析了温度对相图和微乳液区域的影响.结果表明,温度对油包水(W/O)反相微乳液区域大小有影响,但影响较小,温度对水包油(O/W)微乳液区域的影响较大,且随温度的增加,区域增大.电导率曲线与相图吻合很好,并用电解质溶液理论进行了解释.  相似文献   

8.
邓少君  郑欧  刘金彦  赵剑曦 《化学学报》2007,65(13):212-1216
以FT-IR方法研究了水/C12-EOx-C12·2Br/正己醇/正庚烷形成的W/O微乳中水的状态.结果表明,其中的水存在4种状态,分别为阳离子头基结合水、反离子结合水、类似本体的水以及束缚在微乳栅栏层中的水.由解卷积技术分解FT-IR谱图,进而获得每个表面活性剂分子对应于这4种状态水分子的数目nN ,nBr-,nb和nf.随着水含量(W0)增加,nb急剧增大,nN 少许上升,而nf和nBr-维持不变,这说明微乳水核逐渐长大,且在所考察W0范围内,表面活性剂头基解离度保持不变.  相似文献   

9.
自行设计合成了新颖的苄胺型双链表面活性剂3,4-双十二烷氧基苄胺(DDOBA). 利用DDOBA/正丁醇/正庚烷/甲酸/HAuCl4·4H2O自发形成的水/油(W/O)型微乳液作为微反应器, 通过微波辐射下的甲酸还原法成功制备了DDOBA保护的憎水性金纳米粒子, 并通过紫外-可见(UV-Vis)光谱、透射电镜(TEM)、高分辨透射电镜(HR-TEM)和X射线衍射(XRD)等方法进行了表征和分析. 结果显示, DDOBA既可参与形成稳定的W/O型(油包水型)微乳液, 又可作为金纳米粒子的良好保护剂. 在合适的微乳液体系组成范围内, 用本实验方法可以获得高单分散性的憎水性金纳米粒子, 并能在空气/水界面上自动形成大面积短程有序的纳米金二维自组装膜.  相似文献   

10.
绘制了CTAB/正丁醇-正辛烷-水和Al(NO3)3(或Na2WO4)盐水拟三元体系的35℃相图.用电导法并结合电解质理论讨论了微乳液的微观结构,将整个微乳液单相区分为W/O微乳区、O/W微乳区和B.C.双连续区,并且用渗滤理论确定了一个分散相质点为W/O球状结构的反胶团微乳液区.  相似文献   

11.
A three-step model of the transitional phase inversion (TPI) process for the formation of water-in-oil (W/O) emulsions is presented. Three types of emulsions exist in an emulsification process at different oil–water ratios and hydrophilic–lipophilic balance (HLB). A stable W/O emulsion was obtained using Sorbitan oleate (Span 80) and polyoxyethylenesorbitan monooleate (Tween 80) with a specified HLB and oil volume fraction. Oil was added into water, which contained the water-soluble surfactant, to dissolve the oil-soluble surfactant. This route allowed TPI to occur, and an interesting emulsification process was observed by varying the HLB, which corresponded to the change in the oil–water ratio. Two types of emulsions in the emulsification process were found: transition emulsion 1 (W/O/W high internal phase emulsion) and target emulsion 2 (W/O emulsion with low viscosity). This study describes the changes that occurred in the emulsification process.  相似文献   

12.
Multiple water-in-oil-in-water (W/O/W) emulsions offer a huge potential as encapsulation systems in different food, cosmetic, and pharmaceutical applications. Because of their complex structure, however, it is difficult to characterize these systems. Typical measurement techniques to determine the size and stability of the inner water droplets encapsulated in the oil droplets show limitations and inaccuracies. Determining the total amount of water in the inner droplets is most often done by indirect methods to date. We describe an analytical method based on differential scanning calorimetry (DSC) for characterizing the total amount of encapsulated water droplets and their stability in W/O/W multiple emulsions. It uses the possibility to directly determine the latent heat of freezing of water droplets of the same size and composition as in the multiple emulsions. The amount of water in the inner droplets of a W/O/W emulsion can thus be calculated very accurately. It is shown that this method enables furthermore detecting multi-modalities in the size distribution of inner water droplets in W/O/W emulsions. Changes in droplet size distribution of the inner droplets occurring during the second emulsification step of processing or during storage can be detected. DSC thus offers a powerful tool to characterize the structure of multiple W/O/W emulsions.  相似文献   

13.
A method was developed allowing in situ adjustment of water-in-oil-in-water double emulsion (W/O/W) morphologies by tailoring the osmotic pressure of the water phases. The control of internal droplet size is achieved by altering the chemical potential of the external and internal water phases by dissolving neutral linear polysaccharides of suitable molecular weights. As a consequence of the different chemical potentials in the two aqueous phases, transport of water takes place modifying the initial morphology of the double emulsion. Self-diffusion 1H nuclear magnetic resonance (1H NMR) was used to assess transport mechanisms of water in oil, while a numerical model was developed to predict the swelling/shrinking behavior of W/O/W double emulsions. The model was based on a two-step procedure in which the equilibrium size of a single internal water droplet was first predicted and then the results of the single droplet were extended to the entire double emulsion. The prediction of the equilibrium size of an internal droplet was derived by the equalization of the Laplace pressure with the osmotic pressure difference of the two aqueous phases, as modeled by mean-field theory. The double emulsion equilibrium morphologies were then predicted by upscaling the results of a single drop to the droplet size distribution of the internal W/O emulsion. Good agreement was found between the theoretical predictions and the measurement of double emulsion droplet size distribution. Therefore, the present model constitutes a valuable tool for in situ control of double emulsion morphology and enables new possible applications of these colloidal systems.  相似文献   

14.
W/O/W multiple emulsions are systems of potential interest in the oral administration of insulin. Although it has been shown that a single oral administration of insulin-loaded W/O/W multiple emulsion to diabetic rats led to the significant decrease of blood glucose levels (Silva Cunha et al., 1998, Int J Pharm 169:33), repeated administrations displayed unpleasant side effects such as diarrhoea and steatosis. These unwanted effects were attributed to the high oil concentration used for their preparation. In the present study, attention was focused on the reduction of oil concentration in the formulation of these systems and on the encapsulation of two different insulins. The physical properties and stability of the multiple emulsions over long periods of time were assessed by conductivity measurements, and granulometric and microscopic analyses. The encapsulation in the inner aqueous phase of two insulins, Umulin and Humalog, differing only by the transposition of one amino acid, had non-negligible effects on the formation and stability of W/O/W multiple emulsions. Both insulins were shown to improve the formation of the multiple emulsions. Circular dichroism studies and surface tension measurements evidenced the contribution of insulin conformation and surface properties in multiple emulsion formation and stability.  相似文献   

15.
Water-in-oil-in-water (W/O/W) double emulsions are a promising technology for encapsulation applications of water soluble compounds with respect to functional food systems. Yet molecular transport through the oil phase is a well-known problem for liquid oil-based double emulsions. The influence of network crystallization in the oil phase of W/O/W globules was evaluated by NMR and laser light scattering experiments on both a liquid oil-based double emulsion and a solid fat-based double emulsion. Water transport was assessed by low-resolution NMR diffusometry and by an osmotically induced swelling or shrinking experiment, whereas manganese ion permeation was followed by means of T2-relaxometry. The solid fat-based W/O/W globules contained a crystal network with about 80% solid fat. This W/O/W emulsion showed a reduced molecular water exchange and a slower manganese ion influx in the considered time frame, whereas its globule size remained stable under the applied osmotic gradients. The reduced permeability of the oil phase is assumed to be caused by the increased tortuosity of the diffusive path imposed by the crystal network. This solid network also provided mechanical strength to the W/O/W globules to counteract the applied osmotic forces.  相似文献   

16.
Microchannel (MC) emulsification is a novel technique for preparing monodispersed emulsions. This study demonstrates preparing water-in-oil-in-water (W/O/W) emulsions using MC emulsification. The W/O/W emulsions were prepared by a two-step emulsification process employing MC emulsification as the second step. We investigated the behavior of internal water droplets penetrating the MCs. Using decane, ethyl oleate, and medium-chain triglyceride (MCT) as oil phases, we observed successful MC emulsification and prepared monodispersed oil droplets that contained small water droplets. MC emulsification was possible using triolein as the oil phase, but polydispersed oil droplets were formed from some of the channels. No leakage of the internal water phase was observed during the MC emulsification process. The internal water droplets penetrated the MC without disruption, even though the internal water droplets were larger than the resulting W/O/W emulsion droplets. The W/O/W emulsion entrapment yield was measured fluorometrically and found to be 91%. The mild action of droplet formation based on spontaneous transformation led to a high entrapment yield during MC emulsification.  相似文献   

17.
We have investigated the dynamic rheological properties of concentrated multiple emulsions to characterize their amphiphile composition at interfaces. Multiple emulsions (W1/O/W2) consist of water droplets (W1) dispersed into oil globules (O), which are redispersed in an external aqueous phase (W2). A small-molecule surfactant and an amphiphilic polymer were used to stabilize the inverse emulsion (W1 in oil globules) and the inverse emulsion (oil globules in W2), respectively. Rheological and interfacial tension measurements show that the polymeric surfactant adsorbed at the globule interface does not migrate to the droplet interfaces through the oil phase. This explains, at least partly, the stability improvement of multiple emulsions as polymeric surfactants are used instead of small-molecule surfactants.  相似文献   

18.
19.
The transport of heavy oil as concentrated oil-in-water (O/W) emulsions is one of the most promising pipeline techniques, and how to ensure a steady flow is the key to the successful application of this technology. Most of the previous studies focused on the static stability of the emulsions. However, the stability changes constantly with time and external shearing in the transportation. In this paper, a stable O/W emulsion was prepared for its dynamic stability to be tested by three methods of small-scale flow loop, rheology and stirring, respectively. The results indicated that the O/W emulsion with 30 vol.% water and 0.2 wt.% OP-10 could well satisfy the transport requirement. A critical temperature existed to make the rheological property of the emulsion rapidly deteriorate. For low-Reynolds-number turbulent pipe flow, an appropriate increase of temperatures and shear rates was conducive to the flocculation-dissociation balance of the internal phase, which could effectively reduce the apparent viscosity of the emulsion and the flow frictional resistance. High flow rate of O/W emulsions could be transported at relatively low temperatures to ensure great dynamic stability, and low flow rate of that could be done at relatively high temperatures to obtain low apparent viscosity.  相似文献   

20.
Abstract

In this study, we are introducing a method that can effectively stabilize antioxidants in water‐in‐oil‐in‐water (W/O/W) double emulsions. Preliminarily, stable W/O/W double emulsions were produced by manipulating the characteristics of internal aqueous phase via two‐stage emulsification, resulting consequently in the formation of fine internal water droplets in the dispersed oil droplets. From conductivity measurements that can determine the elution amount of internal aqueous phase, it was confirmed that the double emulsion stability could be improved by treating the internal aqueous phase with a hydroxypropyl‐beta‐cyclodextrin. In this study, kojic acid, 5‐hydroxy‐2‐(hydroxymethyl)‐4‐pyrone was selected as a model antioxidant. The stabilization of kojic acid was attempted by locating it in the internal water droplets of the stable W/O/W double emulsions. The stability of kojic acid in the double emulsion system could be maintained at 90% for 10 weeks at high temperature. We believe that these stable W/O/W double emulsions could be used meaningfully as a carrier for many unstable antioxidants.  相似文献   

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