低界面张力系统中水包油乳化的稳定性Stability of Oil-in-Water Emulsio.docxVIP

Stability of Oil-in-Water Emulsions in a Low Interfacial TensionSystem低界面张力系统中水包油乳化的稳定性 Binks et al. Langmuir, Vol. 16, No. 3, 2000. The stability of oil-in-water emulsions to both creaming and coalescence was measured as a function of salt concentration in heptane+water mixtures stabilized by sodium bis(2-ethylhexylsulfosuccinate) (AOT). Emulsions were prepared from pre-equilibrated phases in Winsor I systems. Up to 0.035 M NaCl, the creaming rate decreases with salt concentration, with no visible sign of coalescence. Above 0.035 M and approaching the phase inversion salt concentration of 0.0