Surfactant in the gaseous phase II. Influence on stability of foams and thin liquid films

The influence of the vapors ofn-amyl orn-decyl alcohol on the stability of single thin liquid films, single bubbles, and foam columns was determined. It was found that the presence of surfactant vapors lowered the stability of foams and single foam films. The mechanism of the destabilizing action of the surfactant vapors on wet, dynamic foams under dynamic conditions is discussed. It is shown that the destabilizing action of the surfactant vapors is a further indication that surface elasticity forces are the main factor determining stability of wet, dynamic foams.     

Emulsion films stabilized by natural and polymeric surfactants

This review is organized in two parts: the first one deals with w/o/w emulsion films stabilized by polymeric surfactants and steric surface forces; the second part is dedicated to o/w/o emulsion films typical for petroleum systems. It summarizes recently published results on both topics.     

Hydrogen sorption characteristics of magnesium-based composites with addition of Mg<Subscript>2</Subscript>Ni<Subscript>0.7</Subscript>Co<Subscript>0.3</Subscript> and graphite

Magnesium-based composites of 75 wt% Mg — (10, 15, 20) wt% Mg2Ni0.7Co0.3 — (15, 10, 5) wt% C mechanically activated for 30 min under argon in a planetary mill, were obtained. Their absorption-desorption characteristics were investigated under a pressure P = 1 MPa and temperatures of 623, 573, 473, 423 and 373 K. Desorption was carried out at 623 K and 573 K and a pressure of 0.15 MPa. All the three composites showed improved hydriding kinetics as compared to pure magnesium. However, the desorption temperature was somewhat higher than needed for practical application.      

Foam, emulsion and wetting films stabilized by polyoxyalkylated diethylenetriamine (DETA) polymeric surfactants

This review explores three (A, B, C) polyoxyalkylated diethylenetriamine (DETA) polymeric surfactants belonging to the group of star-like polymers. They have a similar structure, differing only in the number of polymeric branches (4, 6 and 9 in the mentioned order). The differences in these surfactants' ability to stabilize foam, o/w/o and w/o/w emulsion and wetting films are evaluated by a number of methods summarized in Section 2. Results from the studies indicate that differences in polymeric surfactants' molecular structure affect the properties exhibited at air/water, oil/water and water/solid interfaces, such as the value of surface tension, interfacial tension, critical micelle concentration, degree of hydrophobicity of solid surface, etc. Foam, emulsion and wetting films stabilized by such surfactants also show different behavior regarding some specific parameters, such as critical electrolyte concentration, surfactant concentration for obtaining a stable film, film thickness value, etc. These observations give reasons to believe that model studies can support a comprehensive understanding of how the change in polymeric surfactant structure can impact thin liquid films properties. This may enable a targeted design of the macromolecular architecture depending on the polymeric surfactants application purpose.     

Influence of the type of foam films and the type of surfactant on foam stability

The behaviour and the life time ( _p) of different types of foam films (thin liquid films, for which DLVO-theory is valid; common black films, Newton black films) have been studied as a function of external pressure (P), applied in the Plateau-Gibbs-borders of the foam. The foam stability and the course of thep/P-dependence are determined mainly by the type of the foam films. A criterion for estimation of foam stability is proposed on the base of the obtained experimental results.     

Interaction forces in thin liquid films stabilized by hydrophobically modified inulin polymeric surfactant. 2. Emulsion films

The interaction forces in emulsion films stabilized using hydrophobically modified inulin (INUTEC SP1) were investigated by measuring the disjoining pressure of a microscopic horizontal film between two macroscopic emulsion drops of isoparaffinic oil (Isopar M). A special measuring cell was used for this purpose whereby the disjoining pressure Pi was measured as a function of the equivalent film thickness hw. The latter was determined using an interferometric method. In this way Pi-hw curves were established at a constant INUTEC SP1 concentration of 2x10(-5) mol.dm-3 and at various NaCl concentrations. At a constant disjoining pressure of 36 Pa, a constant temperature of 22 degrees C, and a film radius of 100 microm, hw decreased with an increase in the NaCl concentration, Cel, and reached a constant value of 11 nm at Cel=5x10(-2) mol.dm-3. This reduction in film thickness is due to the compression of the electrical double layer, and at the above critical NaCl concentration any electrostatic repulsion is removed and only steric interaction remains. This critical electrolyte concentration represents the transition from electrostatic to steric interaction. At a NaCl concentration of 2x10(-4) mol.dm-3 the Pi-hw isotherms showed a gradual decrease in hw with an increase in capillary pressure, after which there was a jump in hw from approximately 30 to approximately 7.2 nm when Pi reached a high value of 2-5.5 kPa. This jump is due to the formation of a Newton black film (NBF), giving a layer thickness of the polyfructose loops of approximately 3.6 nm. The film thickness did not change further when the pressure reached 45 kPa, indicating the high stability of the film. Pi-hw isotherms were obtained at various NaCl concentrations, namely, 5x10(-2), 5x10(-1), 1.0, and 2.0 mol.dm-3. The initial thicknesses are within the range 9-11 nm, after which a transition zone starts, corresponding to a pressure of about 0.5 kPa. In this zone all films transform to an NBF with a jump, after which the thickness remains constant with a further increase in the disjoining pressure up to 45 kPa, with no film rupture. This indicates the very high stability of the NBF in the presence of high electrolyte concentrations. The high emulsion film stability (due to strong steric repulsions between the strongly hydrated loops of polyfructose) is correlated with the bulk emulsion stability.     

Interaction forces in thin liquid films stabilized by hydrophobically modified inulin polymeric surfactant. 3. Influence of electrolyte type on emulsion films

The interaction forces in emulsion films stabilized using hydrophobically modified inulin (INUTEC SP1) were investigated as a function of concentrations of electrolytes of different types (NaCl, Na2SO4, and MgSO4). At a constant disjoining pressure of 36 kPa, a constant temperature of 22 degrees C, and a film radius of 100 microm, the film thickness, hw, decreased with an increase in electrolyte concentration until a critical value, Cel,cr, was reached above which hw remained constant. Cel,cr decreased with an increase in electrolyte valency (Cel,cr = 5 x 10(-2) mol.dm(-3) for NaCl and 1 x 10(-2) mol.dm(-3) for Na2SO4 and MgSO4). The reduction in film thickness below Cel,cr could be accounted for by the compression of the electrical double layer. The Pi-hw isotherms below Cel,cr could be fitted using the Derjaguin-Landau-Verwey-Overbeek (DLVO) theory (constant charge and constant potential cases were considered). At a certain pressure, the film jumped to a Newton black film. The pressure at the jump decreased with an increase in electrolyte valency as a result of the reduction of the electrostatic barrier. At electrolyte (NaCl, Na2SO4, or MgSO4) concentrations higher than Cel,cr, the jump occurred at a low pressure that was independent of the electrolyte type. The thickness of the Newton black film was independent of both the concentration and nature of the electrolytes studied. The results show clearly that the polyfructose loops and tails remain strongly hydrated both in water and in high concentrations of electrolytes of different types, and these results explain the high INUTEC SP1 emulsion stability against coalescence of emulsions prepared under such conditions.