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Phase Transitions: Melting and Freezing02:39

Phase Transitions: Melting and Freezing

Heating a crystalline solid increases the average energy of its atoms, molecules, or ions, and the solid gets hotter. At some point, the added energy becomes large enough to partially overcome the forces holding the molecules or ions of the solid in their fixed positions, and the solid begins the process of transitioning to the liquid state or melting. At this point, the temperature of the solid stops rising, despite the continual input of heat, and it remains constant until all of the solid is...
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In vitro Digestion of Emulsions in a Single Droplet via Multi Subphase Exchange of Simulated Gastrointestinal Fluids
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High internal phase emulsions: catastrophic phase inversion, stability, and triggered destabilization.

Timothy S Dunstan1, Paul D I Fletcher, Saeed Mashinchi

  • 1Surfactant & Colloid Group, Department of Chemistry, University of Hull, Hull HU6 7RX, United Kingdom.

Langmuir : the ACS Journal of Surfaces and Colloids
|December 2, 2011
PubMed
Summary
This summary is machine-generated.

Emulsion stability depends on oil content and surface interactions. Catastrophic phase inversion occurs with increasing oil, and water-in-oil emulsions are stable if water drops are small.

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Area of Science:

  • Colloid and Surface Science
  • Materials Science
  • Physical Chemistry

Background:

  • Emulsion formation and stability are critical in many industrial applications.
  • Understanding phase inversion is key to controlling emulsion properties.
  • The influence of solid surfaces on emulsion behavior requires further investigation.

Purpose of the Study:

  • To investigate the formation, drop size, and stability of emulsions prepared via hand shaking.
  • To explore the relationship between oil volume fraction, surface wettability, and catastrophic phase inversion.
  • To determine the factors influencing the stability of water-in-oil high internal phase emulsions (w/o HIPEs).

Main Methods:

  • Emulsion preparation by hand shaking in a closed vessel with controlled surface contact.
  • Analysis of phase inversion phenomena as a function of oil volume fraction.
  • Measurement of water drop sizes in w/o HIPEs.
  • Assessment of emulsion stability against water separation under various conditions.

Main Results:

  • Emulsions exhibit catastrophic phase inversion from oil-in-water to water-in-oil with increasing oil volume fraction.
  • The oil volume fraction for inversion linearly correlates with the oil-water-solid surface contact angle.
  • W/o HIPEs with small water drops (10-100 μm) demonstrate stability for over 100 days.
  • Emulsion destabilization is triggered by oil evaporation or contact with improperly wettable surfaces.

Conclusions:

  • Surface wettability significantly influences catastrophic phase inversion in emulsions.
  • W/o HIPEs stability is strongly dependent on the size of the internal water drops.
  • Controlled preparation methods can yield highly stable w/o HIPEs with potential for long-term applications.