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Impact of Saltwater Environments on the Coalescence of Oil-in-Water Emulsions Stabilized by an Anionic Surfactant
https://orcid.org/0000-0002-2106-3671
https://orcid.org/0000-0002-3296-7051
https://orcid.org/0000-0003-1129-7172
https://orcid.org/0000-0001-9238-1928
The impact of salts on the stability of oil-in-water emulsions to coalescence was studied to aid in minimizing the impact of emulsified oils on natural water systems. Oil-in-water emulsions were fabricated from mineral oil, deionized water, and sodium lauryl ether sulfate. As salt (NaCl) concentrations increased from 0 to 1.25 M, an increase in emulsion stability to coalescence was observed over an aging period of 56 days. ζ potential and interfacial tension measurements showed that salt decreased the electrostatic repulsion of the anionic surfactant and allowed the surfactant to pack more densely at the oil–water interface. Dynamic interfacial tension measurements showed that surfactant adsorption rates increased with salt. As a result of faster adsorption kinetics, oscillating droplet tensiometry showed a decrease in the dilatational modulus when salt was present. An extended DLVO theory was used to calculate the interaction energy between droplets. These calculations agreed well with our experimental results indicating the importance of hydration forces at high salt concentrations and small droplet separation distances. The presence of salt allowed for close surfactant packing and faster surfactant adsorption kinetics, which prevented coalescence and created conditions favorable for the formation of a stable Newton black film.
This research investigates emulsion stability in saltwater environments to aid in mitigating the release of emulsified oils into natural waters.
Impact of Saltwater Environments on the Coalescence of Oil-in-Water Emulsions Stabilized by an Anionic Surfactant
https://orcid.org/0000-0002-2106-3671
https://orcid.org/0000-0002-3296-7051
https://orcid.org/0000-0003-1129-7172
https://orcid.org/0000-0001-9238-1928
The impact of salts on the stability of oil-in-water emulsions to coalescence was studied to aid in minimizing the impact of emulsified oils on natural water systems. Oil-in-water emulsions were fabricated from mineral oil, deionized water, and sodium lauryl ether sulfate. As salt (NaCl) concentrations increased from 0 to 1.25 M, an increase in emulsion stability to coalescence was observed over an aging period of 56 days. ζ potential and interfacial tension measurements showed that salt decreased the electrostatic repulsion of the anionic surfactant and allowed the surfactant to pack more densely at the oil–water interface. Dynamic interfacial tension measurements showed that surfactant adsorption rates increased with salt. As a result of faster adsorption kinetics, oscillating droplet tensiometry showed a decrease in the dilatational modulus when salt was present. An extended DLVO theory was used to calculate the interaction energy between droplets. These calculations agreed well with our experimental results indicating the importance of hydration forces at high salt concentrations and small droplet separation distances. The presence of salt allowed for close surfactant packing and faster surfactant adsorption kinetics, which prevented coalescence and created conditions favorable for the formation of a stable Newton black film.
This research investigates emulsion stability in saltwater environments to aid in mitigating the release of emulsified oils into natural waters.
Impact of Saltwater Environments on the Coalescence of Oil-in-Water Emulsions Stabilized by an Anionic Surfactant
https://orcid.org/0000-0002-2106-3671
https://orcid.org/0000-0002-3296-7051
https://orcid.org/0000-0003-1129-7172
https://orcid.org/0000-0001-9238-1928
The impact of salts on the stability of oil-in-water emulsions to coalescence was studied to aid in minimizing the impact of emulsified oils on natural water systems. Oil-in-water emulsions were fabricated from mineral oil, deionized water, and sodium lauryl ether sulfate. As salt (NaCl) concentrations increased from 0 to 1.25 M, an increase in emulsion stability to coalescence was observed over an aging period of 56 days. ζ potential and interfacial tension measurements showed that salt decreased the electrostatic repulsion of the anionic surfactant and allowed the surfactant to pack more densely at the oil–water interface. Dynamic interfacial tension measurements showed that surfactant adsorption rates increased with salt. As a result of faster adsorption kinetics, oscillating droplet tensiometry showed a decrease in the dilatational modulus when salt was present. An extended DLVO theory was used to calculate the interaction energy between droplets. These calculations agreed well with our experimental results indicating the importance of hydration forces at high salt concentrations and small droplet separation distances. The presence of salt allowed for close surfactant packing and faster surfactant adsorption kinetics, which prevented coalescence and created conditions favorable for the formation of a stable Newton black film.
This research investigates emulsion stability in saltwater environments to aid in mitigating the release of emulsified oils into natural waters.
Impact of Saltwater Environments on the Coalescence of Oil-in-Water Emulsions Stabilized by an Anionic Surfactant
Davis, Cole R. (Autor:in) / Martinez, Carlos J. (Autor:in) / Howarter, John A. (Autor:in) / Erk, Kendra A. (Autor:in)
ACS ES&T Water ; 1 ; 1702-1713
13.08.2021
Aufsatz (Zeitschrift)
Elektronische Ressource
Englisch
Rheology and processing of surfactant-stabilized emulsions
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| British Library Online Contents | 1998
Water Quality Impacts of Saltwater Intrusion
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