Interfacial action of natural surfactants in oil/water systems
This paper concerns the tendency of a few natural surfactants at the oil/water interface to induce spontaneous emulsification. N-paraffin (n-dodecane), liquid triglycerides (oleic safflower oil and corn oil), and liquid fatty acids (oleic acid and linoleic acid) were used as the oil phase and distilled water was used as the water phase. Natural surfactants such as cholesterol, lecithin, and oleic acid were applied to the systems as the oil-soluble additives. Lecithin was the most strongly effective in reducing the interfacial tension of the oil/water systems, and cholesterol was effective at the second strength. The oil/water interface of the systems containing the oil-soluble additives changed in various ways as observed by microscopy and the unaided eye. The most remarkable change was found in the system of glycerides containing cholesterol in contact with water, in which crystals of cholesterol were formed at the interface. 13 references.
- OSTI ID:
- 5393174
- Journal Information:
- J. Colloid Interface Sci.; (United States), Vol. 83:1
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
DISPLACEMENT FLUIDS
SURFACE TENSION
CHOLESTEROL
CORN OIL
DODECANE
EMULSIFICATION
INTERFACES
LECITHINS
LINOLEIC ACID
OLEIC ACID
SURFACTANTS
TRIGLYCERIDES
ALKANES
CARBOXYLIC ACIDS
ESTERS
FLUIDS
HYDROCARBONS
HYDROXY COMPOUNDS
LIPIDS
MONOCARBOXYLIC ACIDS
OILS
ORGANIC ACIDS
ORGANIC COMPOUNDS
ORGANIC PHOSPHORUS COMPOUNDS
OTHER ORGANIC COMPOUNDS
PHOSPHOLIPIDS
STEROIDS
STEROLS
SURFACE PROPERTIES
VEGETABLE OILS
020300* - Petroleum- Drilling & Production