EFFECT OF LONG-CHAIN ALKANES ON THE STABILITY OF OIL-IN-WATER EMULSIONS - SIGNIFICANCE OF OSTWALD RIPENING

被引：50

作者：

BUSCALL, R ^{[1
]}

DAVIS, SS ^{[1
]}

POTTS, DC ^{[1
]}

机构：

[1] UNIV ASTON,DEPT PHARM,PHARMACEUT RES GRP,BIRMINGHAM B4 7ET,W MIDLANDS,ENGLAND

来源：

COLLOID AND POLYMER SCIENCE | 1979年 / 257卷 / 06期

关键词：

D O I：

10.1007/BF01548833

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

A number of investigations have shown that o/w emulsions made from or containing small quantities of long-chain alkanes are more stable than those made from short-chain alkanes or other simple oils. Two principle explanations for this behaviour have been suggested, one stating that the long-chain component inhibits Ostwald ripening, the other that it inhibits droplet coalescence. With the aid of adsorption, centrifuge and kinetic experiments it is shown that the effect probably arises from a slower rate of Ostwald ripening in emulsions containing long-chain alkanes. The effect of the nature of the oil phase on the van der Waals interaction between emulsion droplets is also considered. © 1979 Dr. Dietrich Steinkopff Verlag.

引用

页码：636 / 644

页数：9

共 26 条

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