NDLI: Effect of Ionic Strength of Dispersed Phase on Ostwald Ripening in Water-in-Oil Emulsions

Content Provider	Springer Nature Link
Author	Koroleva, M. Yu. Yurtov, E. V.
Copyright Year	2003
Abstract	Water-in-oil emulsions with a low electrolyte content in the internal phase are unstable with respect to Ostwald ripening. The main components of the total pressure acting on the surface of internal phase droplets are considered. The equilibrium values of the diameters of dispersed phase droplets are calculated. The dependences of the difference in the osmotic and Laplace pressures on the droplet size and electrolyte concentration in the droplets are obtained. It is shown that, at the electrolyte concentration below the critical value, the number of droplets in emulsion decreases. If the concentration is above the critical value, water diffuses from small to large droplets, but their number remains unchanged. The change in NaCl concentration in the droplets of internal phase of polydisperse emulsion during the Ostwald ripening is calculated. The results of calculations correlate with the experimental data on the stability of emulsions with respect to coalescence and sedimentation.
Starting Page	40
Ending Page	43
Page Count	4
File Format	PDF
ISSN	1061933X
Journal	Colloid Journal
Volume Number	65
Issue Number	1
e-ISSN	16083067
Language	English
Publisher	Kluwer Academic Publishers-Plenum Publishers
Publisher Date	2003-01-01
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Polymer Sciences
Content Type	Text
Resource Type	Article
Subject	Colloid and Surface Chemistry Physical and Theoretical Chemistry Surfaces and Interfaces

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