Stable Surfactant-Free Toluene-Polyethylene-in-Water Emulsion Prepared by Ultrasonication at High Temperature
-
- Sakai Hideki
- Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science Research Institute of Science and Technology, Tokyo University of Science
-
- Kamogawa Keiji
- Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science
-
- Sakai Toshio
- International Young Researchers Empowerment Center, Shinshu University
-
- Umeda Taeko
- Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science
-
- Matsumura Atsutoshi
- Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science
-
- Sakai Kenichi
- Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science Research Institute of Science and Technology, Tokyo University of Science
-
- Abe Masahiko
- Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science Research Institute of Science and Technology, Tokyo University of Science
この論文をさがす
抄録
A toluene-polyethylene (PE) mixture, only partially miscible at room temperature (RT), was ultrasonically dispersed in hot water, followed by immediate cooling to give a highly stable surfactant-free oil-in-water (O/W) emulsion. This temperature effect was correlated with physical gelation of the bulk mixture. Prolonged stabilization was achieved only through dispersion at a temperature (Td) above the gelation temperature (Tgel) of the toluene-low-density PE (LDPE) mixture and subsequent rapid cooling. These stabilized emulsions exhibited characteristics such as a small droplet size with a narrow size distribution, low ζ-potential, and round-shaped droplets, which were not observed for the emulsions prepared at Td < Tgel or those at Td > Tgel that had been subjected to slow cooling. From these results, physical gelation through crystallization and modification of the droplet surface by PE were concluded to be essential for the prolonged stability of a surfactant-free toluene emulsion.
収録刊行物
-
- Journal of Oleo Science
-
Journal of Oleo Science 61 (2), 57-63, 2012
公益社団法人 日本油化学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390282679068335360
-
- NII論文ID
- 130001882208
-
- NII書誌ID
- AA11503337
-
- ISSN
- 13473352
- 13458957
-
- NDL書誌ID
- 023388192
-
- 本文言語コード
- en
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
- KAKEN
-
- 抄録ライセンスフラグ
- 使用不可