Influence of ripening and creaming on the aggregation rate of dodecane-in-water nanoemulsions. Is the creaming rate an appropriate measure of emulsion stability?
Abstract
The behavior of four oil-in-water (O/W) ioinic nanoemulsions composed of dodecane, and mixtures of dodecane with squalene and tetra-chloro-ethylene is studied. These nanoemulsions were stabilized with sodium dodecyl sulfate (SDS). The behavior of the turbidity and the average radius of the emulsions were followed as a function of time. The results illustrate the shortcomings of characterizing the stability of emulsions by their creaming rate.
0
Turn this paper into a lesson
ArcXiv compiles a structured reading guide from this paper's metadata: plain-English importance, contributions, prerequisite concepts, which sections to read first, flashcards, and a quiz. Grounded in the abstract, never invented.