In the theoretical part of the work there was an extensive review of the subject literature. Number of aspects of the emulsions’ stability and phenomena associated with phases’ separation (creaming, sedimentation, flocculation, coalescence) were described. The basic issues related to the traffic theory (engineering) were also presented.
In the experimental part of the work studies of emulsions’ stability were conducted. Dispersed phases comprised canola oil with concentrations of 10÷40%wt while continuous phases were aqueous gelatin solutions with concentrations of 0.1÷0.4%wt. Variable parameter was also time of emulsification (1, 2, 3 and 5 minutes). The emulsions were prepared by adding small portions of dispersed phase to continuous phase while stirring using 250-watt Braun hand homogenizer. The first test stand comprised Nikon optical microscope connected to a video camera. Microscope allowed to measure diameters of droplets of the dispersed phase. The second test stand was Turbiscan Lab Expert (France, Formulaction) – device used to measure backscattered light in colloids, which arose on droplets of dispersed phase. Obtained data – full creaming profiles (backscattering versus sample’s height at different times) – were used to characterize the stability of emulsions.
Observing the analogy between behavior of vehicles in traffic and movements of droplets of dispersed phase, in present M. S. thesis models taken from the theory of continuity (derived from traffic engineering) were proposed to describe the phenomenon of phases’ separation of emulsions. Traffic engineering is a domain that uses to describe the movements of vehicles (among others) mathematical models (macroscopic and microscopic). Microscopic models represent the...
... middle of paper ...
... state of traffic steam. Proposed Greenberg’s model described velocities of particles of dispersed phase in the wider range, the higher initial oil concentration and contents of emulsifier in emulsion were.
Thanks to the microscope measurements, it was found that studied emulsions belonged to coarse and unstable two-phase liquid-liquid systems with average diameters of droplets from about 10 to over 30μm. Increasing concentrations of oil and gelatin resulted in higher values of average diameters of particles of internal phase.
It was also proved that of all examined factors time of emulsification had the least impact on the stability of emulsions. After all, there was an optimum time of emulsification amounting to two minutes for which the final height of the aqueous phase was the smallest, and the final thickness of the concentrated emulsion layer – the largest.
Sudan IV is a test that functions by a lipid's ability to selectively absorb pigments in fat-soluble dyes. In both instances the salad oil separated from the other solution (water and Sudan IV). The oil moved to the top of the test tube, while the water and Sudan IV moved under, not mixing. However, the oil, high in lipid content had absorbed much of the die when added to the Sudan IV test tube. The potato juice seemed to form a precipitate when mixed with Sudan IV, it was very cloudy and could not be seen through.
Fig. 2(A) shows the phase diagrams of IPM, water, and surfactant mixtures at the ratios of 60:40, 65:35, and 70:30 (v/v), respectively. Fig. 2(B) shows the phase diagrams of ethyl oleate, water, and surfactant mixtures at ratios of 90:10, 95:5 and 100:0, respectively. Filled circles mean self-emulsifying points, and black areas represent the self-emulsifying regions. In other area, the compositions showed inverted emulsion, gel-like form, or phase-separation. In general, when the oil content in the oil and surfactant mixtures is ≤30%, the condition of the mixtures changed from water-in-oil emulsion to a clear gel-like form and then to microemulsion. Otherwise, the dispersions showed phase separation, this result was similar to the results previously studied by Guo et al. [16]. Our finding showed that IPM + surfactant mixture (65:35, v/v) and ethyl oleate + surfactant mixture (90:10, v/v) showed the most self-emulsifying regions (Fig. 2). Overall, in contrast to IPM + surfactant mixture (65:35, v/v), ethyl oleate + surfactant mixture (90:10, v/v) showed finer emulsion in larger self-emulsifying range. These results indicate that ethyl oleate and Tween 80:Carbitol (90:10, v/v) were identified as the optimal oil
Separation of olefin-paraffin mixtures resulting from cracking are often done in a series of distillation columns designed for this purpose. A common process diagram is shown in Figure 2-1. @ Master thesis). For each olefin-paraffin pair, two columns are required. The first separates that size of molecule from the rest of the mixture (e.g., separation of ethylene and ethane from the remaining feed) while the second separates the olefin-paraffin pair from each other (e.g., separation of ethylene from ethane).
For this method of experimentation, the control was used to compare the colour change of the ethanol solution. Samples from each of the vials was taken at 0, 15, and 30 minute intervals; each of the treatments was started two minutes apart, this was to allow for correct incubation periods. A pipette was then used at each interval to draw out a sample of the solution, which was then transferred to a cuvette in order to find the
The material and equipment used was a sample of candy such as M&M’s, skittles, and Reese’s pieces. Set food colors for comparison. Filter paper or coffee filters. 0.1% salt solution {1/8 tsp salt in 3 cups of water}. Clear plastic 9 oz cups. Blow dryer. Also you will need some toothpicks and small {1 oz} plastic cups. This are the materials and equipment we used for this experiment .the objective of the experiment is to use the technique of paper chromatography to show that it can be used to separate from each other in a mixture. To understand the principles of paper chromatography.
To investigate the osmotic effect of changing the concentration of sucrose solution; distilled water, 20% sucrose solution, 40% sucrose solution, 60% sucrose solution on the change in mass of potato cylinder after 30 minutes of being in solution.
Contrary to the prediction, the volume of the main mixture in question, isopropyl alcohol & water was subtractive when mixed together. While the volumes of the two control groups were added to one another, the focus group lessened. This was measured with the 500mL measuring cup by using observational techniques to record the findings. Alas, the combination of water and isopropyl alcohol was confirmed
Samples were taken from the three main bottles that contained the three solutions that were needed in the experiment. 10 ml of solution A was placed on a 50 ml Erlenmeyer flask. This solution had transparent water like consistency and appearance. 3 ml of solution B was put on a 10 ml Erlenmeyer flask. This solution had a blue tint on it. 3 ml of solution C was also placed on another 10 ml Erlenmeyer flask. Like solution A, this last solution had the same transparent water like consistency and appearance. Cork Stoppers were placed on the rim of all the flasks. After making sure that the exteriors were dry, the whole system was weighed all at the same time and the measurement data recorded. Solution B was then poured onto the 50 ml flask, as the blue liquid trickled down slowly, there was toothpaste like precipitate that appeared on the bottom of the flask. It was not until the swirling began did the two solutions mix for before swirling the flask, the two solutions did not readily mix together. While carefully swirling the flask, the toothpaste like precipitate began to mix with the clear liquid.
Water titration method was used in constructing pseudo-ternary phase diagrams at ambient temperature by choosing tween 80 as surfactant and ethanol as cosurfactant to obtain the concentration range of components to attain stable microemulsions range. (Vyas et al 2006; Patel et al. 2009)The weight ratio of surfactant to cosurfactant (SMix) varied as 1:1, 1:2, 1:3, 2:1 and 3:1. For each pseudo-ternary phase diagram at a specific surfactant to cosurfactant weight ratio was mixed with oil at a ratio of 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8 and 1:9 (w/w). Double distilled water was added drop by drop to each oily-surfactant mixture under magnetic stirring until the mixture became clear at a certain point. The concentrations were recorded in order to complete the pseudo-ternary phase diagrams, and then the contents of oil, surfactant, cosurfac...
The performance curves based on the ethylene glycol solution will be compared to those developed using water as the base to examine the effect, if any, the viscosity and density of the liquid has on the pump.
Full understanding of potential impact of formulation components and process parameters on the quality of the product
On a more scientific note I am interested in mechanics of fluids. This interest was enforced last year when I had the opportunity to attend a lecture on fluid mechanics at P&G. At the conference I greatly expanded my knowledge regarding the physical aspect of fluids and their properties. In last year's AS course we have met a topic in this field. I will be applying ideas and knowledge gathered from last year for this investigation.
Several factors affect the action of disintegrants such as: ratio of the disintegrant in tablet, particle size, molecular structure, compression force, method of incoroporation, compatibility with other excipients, adding more than one disintegrant, addition of surfactant, tablet hardness the tablets, API nature , mixing, screening and others [5,10,11]. In 1980, Rundic and co-workers found that larger CPV grades (with larger particle size) are more efficient than smaller one [12]. Later in 1981, Smallenbroek et al studied the effect of particle size of the disintegrant on the disintegration of tablet, they found that larger particle size are more efficient than smaller one [13]. Later, Rundic and co-workers studied the effect of crosslinking
Nowadays, there is great interest in the development of functional foods and beverages containing lipophilic bioactive agents that exhibit health benefits, such as oil-soluble vitamins and nutraceuticals. Microencapsulation has been utilized as a technique for the fortification and controlled release of functional food components such as antioxidants, flavors, fatty acids, vitamins, minerals, and so on (Estevinho and others 2013; Aguiar and others 2016; Gonçalves and others 2016, 2018). A number of microencapsulation techniques for bioactive compounds such as functional edible oils are applied which can be generally divided into 2 separate categories physical (for example, spray-drying) and chemical (for example, complex coacervation) techniques
They can be easily differentiated visually. The main focus of the present work is water-in-oil emulsions which appear as dirty oily water. They can contain different oil types and in various concentrations. Depending on the industry fats, cutting fluids, lubricants, tars, crude oils and grease can be found. In order to extract them from water hexane, carbon tetrachloride, fluocarbons or chloroform can be used. Apart from the oil, various contaminants can be present in emulsions such as solids, metal particles, soaps, silt and