I'm trying to compare several different surfactant efficiencies for Swage Fato Oil and Grease emulsification into water. I don't think that methods for fat determination in food for example Ethanol extraction after the emulsification won't really work in this case due all sords of different impurities into the FOG material.
Maybe you have faced similar problems.
There are several ways to compare the stability of emulsions. First of all, you can get a visual impression of the stability by just storing both emulsions for a certain period of time and observing the degree of different destabilization phenomena, like creaming to sedimentation and compare. The second way could be any microscopic technique (optical/TEM/SEM)depending on the size of the droplets, you might get an idea, how fast Ostwald ripening or any other things happening and compare. Static or dynamic light scattering can also give good information. Ultracentrifugation technique or even rheology analysis can give you an idea depending on the droplet size or property of your emulsion.
- Badges
- Science topic
- Similar topics
- Engineering
- Petroleum Engineering
- Oil