Ostwald ripening and the stability of emulsion systems: an explanation for the effect of an added third component

Journal Article · Wed Apr 01 04:00:00 EST 1981 · J. Colloid Interface Sci.; (United States)

DOI:https://doi.org/10.1016/0021-9797(81)90210-1· OSTI ID:6370316

Davis, S S; Round, H P; Purewal, T S

The destabilizing effect of Ostwald ripening has been considered in relation to o/w hexane emulsions stabilized by sodium dodecyl sulfate. The addition of a third component to the oil phase gives rise to stability provided it has a lower vapor pressure than the oil itself. The stabilizing effects of small quantities of hexadecane and perfluorochemical oils are discussed with reference to the Kelvin effect and Raoult's law. 19 references.

• OSTI ID: 6370316
• Journal Information: J. Colloid Interface Sci.; (United States), Journal Name: J. Colloid Interface Sci.; (United States) Vol. 80:2; ISSN JCISA
• Country of Publication: United States
• Language: English

Related Subjects

02 PETROLEUM
020300* -- Petroleum-- Drilling & Production
ADDITIVES
ALKALI METAL COMPOUNDS
ALKANES
COALESCENCE
COLLOIDS
DISPERSIONS
EMULSIONS
FLUID INJECTION
HEXADECANE
HEXANE
HYDROCARBONS
OILS
ORGANIC COMPOUNDS
OTHER ORGANIC COMPOUNDS
OXYGEN COMPOUNDS
PHYSICAL PROPERTIES
RIPENING
SODIUM COMPOUNDS
SODIUM SULFATES
STABILITY
SULFATES
SULFUR COMPOUNDS
SURFACE PROPERTIES
SURFACE TENSION
THERMODYNAMIC PROPERTIES
THERMODYNAMICS
VAPOR PRESSURE
WATERFLOODING