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Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are also possible, including a "water-in-oil-in-water" emulsion and an "oil-in-water-in-oil" emulsion. [1] Emulsions, being liquids, do not exhibit a static internal structure.
Oil dispersant mechanism of action. An oil dispersant is a mixture of emulsifiers and solvents that helps break oil into small droplets following an oil spill.Small droplets are easier to disperse throughout a water volume, and small droplets may be more readily biodegraded by microbes in the water.
The Bancroft rule in colloidal chemistry states: "The phase in which an emulsifier is more soluble constitutes the continuous phase." [1] This means that water-soluble surfactants tend to give oil-in-water emulsions and oil-soluble surfactants give water-in-oil emulsions. It is a general rule of thumb, still used, but regarded as inferior to ...
Demulsifiers, or emulsion breakers, are a class of specialty chemicals used to separate emulsions, for example, water in oil. They are commonly used in the processing of crude oil, which is typically produced along with significant quantities of saline water. This water (and salt) must be removed from the crude oil prior to refining.
Emulsified fuels are a type of emulsion that combines water with a combustible liquid, such as oil or fuel. An emulsion is a specialized form of dispersion that contains both a continuous phase and a dispersed phase. The most commonly utilized emulsified fuel is a water-in-diesel emulsion (also known as hydrodiesel). [1]
In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.
In contrast to ordinary emulsions, microemulsions form upon simple mixing of the components and do not require the high shear conditions generally used in the formation of ordinary emulsions. The three basic types of microemulsions are direct (oil dispersed in water, o/w), reversed (water dispersed in oil, w/o) and bicontinuous.
This rule states that the phase which the emulsifier is the most soluble in will be the continuous phase, even if it has a smaller volume fraction overall. For example, a mixture that is 60% Water and 40% Oil can form an emulsion where the water is the dispersed phase and the oil is the continuous phase if the emulsifier is more soluble in the oil.