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Asphalt Emulsions

Asphalt Emulsions Book
Author : Harold W. Muncy
Publisher : ASTM International
Release : 1990
ISBN : 9780803114579
Language : En, Es, Fr & De

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Book Description :

Download Asphalt Emulsions book written by Harold W. Muncy, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Emulsions and Oil Treating Equipment

Emulsions and Oil Treating Equipment Book
Author : Maurice Stewart,Ken Arnold
Publisher : Elsevier
Release : 2008-12-30
ISBN : 9780080559025
Language : En, Es, Fr & De

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Book Description :

The problem of removing water which is emulsified with produced oil has grown more widespread and often times more difficult as producers attempt to access more difficult reserves. This practical guide is designed to help engineers and operators develop a "feel" for selection, sizing, and troubleshooting emulsion equipment. These skills are of vital importance to ensure low operating costs and to meet crude export quality specifications. The book is written for engineers and operators, who need advanced knowledge of the numerous techniques and the equipment used to destabilize and resolve petroleum emulsions problems. In Emulsions and Oil Treating Equipment: Selection, Sizing and Troubleshooting the author provides engineers and operators with a guide to understanding emulsion theory, methods and equipment, and practical design of a treating system. Comprehensive in its scope, the author explains methods such as: demulsifiers, temperature, electrostatics and non-traditional methods of modulated or pulsed voltage control, as well as equipment such as: electrostatic treater (dehydrator), separator, gunbarr heater-treater and free water knockout. Written in a "how to" format, it brings together hundreds of methods, handy formulas, diagrams and tables in one convenient book. Detailed coverage emulsion equipment and removal methods Tips for selecting, sizing, and operating emulsion equipment Overview of emulsion theory and factors affecting treatment methods Packed with equipment diagrams, worked out calculations covers equipment and removal methods

Emulsions and Nanosuspensions for the Formulation of Poorly Soluble Drugs

Emulsions and Nanosuspensions for the Formulation of Poorly Soluble Drugs Book
Author : Rainer H. Müller,Simon Benita,B. Bohm
Publisher : CRC Press
Release : 1998
ISBN : 9783887630690
Language : En, Es, Fr & De

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Book Description :

Explore possible new approaches for overcoming poorly soluble drugs - a challenge to drug formulation work and an increasing problem. Many newly developed drugs are poorly soluble, very often simultaneously in aqueous and in organic media. Emulsions and Nanosuspensions for the Formulation of Poorly Soluble Drugs aims to: review the possibilities, limitations and future perspectives of emulsions as drug carriers considering technology from other than the phamaceutical industry (i.e food industry). show the production technology of nanosuspensions, explain the special dissolution properties (i.e. increased saturation solubility) and increased dissolution velocity (theory), and cover the possible applications. present the theory of high pressure homogenization and high pressure extrusion in dispersion techniques, including examples of applications and size measurements in concentrated dispersions.

Emulsions Foams and Thin Films

Emulsions  Foams  and Thin Films Book
Author : K.L. Mittal,Promod Kumar
Publisher : CRC Press
Release : 2000-05-16
ISBN : 9780824703660
Language : En, Es, Fr & De

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Book Description :

This volume presents the acomplishments of over 85 internationlly renowned scientists whose work was influenced by Professor Wasan's groundbreaking research on interfacial phenomena at The Illinois Institute of Technology, Chicago.

Emulsions

Emulsions Book
Author : Alexandru Grumezescu
Publisher : Academic Press
Release : 2016-06-13
ISBN : 0128043776
Language : En, Es, Fr & De

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Book Description :

Emulsions, the third volume of the Nanotechnology in the Food Industry series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses on basic and advanced knowledge about nanoemulsion, and presents an overview of the production methods, materials (solvents, emulsifiers, and functional ingredients), and current analytical techniques that can be used for the identification and characterization of nanoemulsions. The book also discusses the applications of nanoemulsion with special emphasis on systems suitable for utilization within the food industry. This book is useful to a wide audience of food science research professionals and students who are doing research in this field, as well as others interested in recent nanotechnological progress worldwide. Presents fundamentals of nanoemulsions, methods of preparation (high-energy and low-energy techniques), and applications in the food industry Includes research studies of nanoemulsification technology to improve bioavailability of food ingredients and research analysis Offers benefits and methods of risk assessment to ensure food safety Presents cutting-edge encapsulating systems to improve the quality of functional compounds Provides a variety of methods, such as high-shear stirring, high-pressure homogenizers, self-emulsification, phase transitions and phase-inversion, to further research in this field

Photography with Emulsions

Photography with Emulsions Book
Author : Sir William de Wiveleslie Abney
Publisher : Unknown
Release : 1885
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Photography with Emulsions book written by Sir William de Wiveleslie Abney, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Emulsions

Emulsions Book
Author : Paul Becher
Publisher : Unknown
Release : 1965
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Emulsions book written by Paul Becher, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Emulsions Structure Stability and Interactions

Emulsions  Structure  Stability and Interactions Book
Author : Dimiter N. Petsev
Publisher : Elsevier
Release : 2004-10-14
ISBN : 9780080472652
Language : En, Es, Fr & De

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Book Description :

Emulsions: Structure, Stability and Interactions is the perfect handbook for scientists looking to obtain up-to-date knowledge about the fundamentals of emulsion science, and those looking to familiarize themselves with the subject in greater detail. As a ‘stand-alone’ source of information, it is also ideal for solving the practical issues encountered daily in the field of emulsion science. While each chapter presents a concise review on a specific topic, the book offers a consistent presentation of the important physical concepts relevant to emulsions. Some of the topics covered include statistical mechanics of fluid interfaces, the structure of fluid interfaces determined by neutron scattering, hydrodynamic interactions and stability of emulsion films, theory of emulsion flocculation, coalescence kinetics of Brownian emulsions, and Brownian dynamics simulation of emulsion stability. Full and comprehensive presentations Rigorous approach to each topic, providing in-depth information Acts as a 'stand-alone' source of information

Ultrasonic Production of Nano emulsions for Bioactive Delivery in Drug and Food Applications

Ultrasonic Production of Nano emulsions for Bioactive Delivery in Drug and Food Applications Book
Author : Thomas Seak Hou Leong,Sivakumar Manickam,Gregory J. O. Martin,Wu Li,Muthupandian Ashokkumar
Publisher : Springer
Release : 2018-02-21
ISBN : 3319734911
Language : En, Es, Fr & De

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Book Description :

This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for the creation of novel drugs and functional foods, with a focus on bioactive delivery in these products. Emulsification is the process of combining two or more immiscible liquids to form a semi-stable mixture. These two liquids generally consist of an organic (oil) phase and an aqueous (water) phase that is stabilized by the addition of an emulsifier. Most common emulsions are of the oil-in-water (O/W) type, but can also be of water-in-oil (W/O) or even multiple emulsion types (i.e. double emulsions) in the form of water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O) phases. The formation of an emulsion requires input of energy to distribute the disperse phase in the continuous phase in small-sized droplets that are able to resist instability. There is great interest in the use of ultrasound to produce emulsions, as it is able to do so relatively efficiently and effectively compared to existing techniques such as rotor stator, high-pressure homogenization and microfluidization. The interaction of ultrasound with the hydrocolloids and biopolymers that are often used to stabilize emulsions can offer advantages such as improved stability or greater control of formed droplet size distributions.

Emulsions

Emulsions Book
Author : Carbide and Carbon Chemicals Corporation
Publisher : Unknown
Release : 1946
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Emulsions book written by Carbide and Carbon Chemicals Corporation, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Technical Aspects of Emulsions

Technical Aspects of Emulsions Book
Author : International Society of Leather Trades' Chemists. British Section
Publisher : Unknown
Release : 1935
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Technical Aspects of Emulsions book written by International Society of Leather Trades' Chemists. British Section, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Emulsions

Emulsions Book
Author : Tharwat F. Tadros
Publisher : Walter de Gruyter GmbH & Co KG
Release : 2016-03-21
ISBN : 3110452243
Language : En, Es, Fr & De

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Book Description :

Chapter 1 General Introduction Definition of emulsions and the role of the emulsifier. Classification based on the nature of the emulsifier. Classification based on the structure of the system. General instability problems with emulsions : creaming/sedimentation, flocculation, Ostwald ripening, coalescence and phase inversion. Importance of emulsions in various industrial applications. Chapter 2 Thermodynamics of Emulsion Formation and Breakdown Application of the second law of thermodynamics for emulsion formation : Balance of energy and entropy and non-spontaneous formation of emulsions. Breakdown of the emulsion by flocculation and coalescence in the absence of an emulsifier. Role of the emulsifier in preventing flocculation and coalescence by creating an energy barrier resulting from the repulsive energies between the droplets. Chapter 3 Interaction Forces between Emulsion Droplets Van der Waals attraction and its dependence on droplet size, Hamaker constant and separation distance between the droplets. Electrostatic repulsion resulting from the presence of electrical double layers and its dependence on surface (or zeta) potential and electrolyte concentration and valency. Combination of the van der Waals attraction with double layer repulsion and the theory of colloid stability. Steric repulsion resulting from the presence of adsorbed non-ionic surfactants and polymers. Combination of van der Waals attraction with steric repulsion and the theory of steric stabilisation. Chapter 4 Adsorption of Surfactants at the Oil/Water Interface Thermodynamic analysis of surfactant adsorption and the Gibbs adsorption isotherm. Calculation of the amount of surfactant adsorption and area per surfactant molecule at the interface. Experimental techniques for measuring the interfacial tension. Chapter 5 Mechanism of Emulsification and the Role of the Emulsifier Description of the factors responsible for droplet deformation and its break-up. Role of surfactant in preventing coalescence during emulsification. Definition of the Gibbs dilational elasticity and the Marangoni effect in preventing coalescence. Chapter 6 Methods of Emulsification Pipe flow, static mixers and high speed stirrers (rotor-stator mixer). Laminar and turbulent flow. Membrane emulsification. High pressure homogenisers and ultrasonic methods. Chapter 7 Selection of Emulsifiers The hydrophilic-lipophilic-balance (HLB) and its application in surfactant selection. Calculation of HLB numbers and the effect of the nature of the oil phase. The phase inversion temperature (PIT) method for emulsifier selection. The cohesive energy ratio method for emulsifier selection. Chapter 8 Creaming/Sedimentation of Emulsions and its prevention Driving force for creaming/sedimentation: effect of gravity, droplet size and density difference between the oil and continuous phase. Calculation of the rate of creaming/sedimentation in dilute emulsions. Influence of increase of the volume fraction of the disperse phase on the rate of creaming/sedimentation. Reduction of creaming/sedimentation: Balance of the density of the two phases, reduction of droplet size and effect of addition of ''thickeners'. Chapter 9 Flocculation of Emulsions and its Prevention Factors affecting flocculation. Calculation of fast and slow flocculation rate. Definition of stability ratio and its dependence on electrolyte concentration and valency. Definition of the critical coagulation concentration and its dependence on electrolyte valency. Reduction of flocculation by enhancing the repulsive forces. Chapter 10 Ostwald Ripening and its Reduction Factors responsible for Ostwald ripening : difference in solubility between small and large droplets and the Kelvin equation. Calculation of the rate of Ostwald ripening. Reduction of Ostwald ripening by incorporation of a small amount of highly insoluble oil. Reduction of Ostwald ripening by the use of strongly adsorbed polymeric surfactant and enhancement of the Gibbs elasticity. Chapter 11 Emulsion Coalescence and its Prevention Driving force for emulsion coalescence : Thinning and disruption of the liquid film between the droplets. The concept of disjoining pressure for prevention of coalescence. Methods for reduction or elimination of coalescence : Use of mixed surfactant films, use of lamellar liquid crystalline phases and use of polymeric surfactants. Chapter 12 Phase Inversion and its Prevention Distinction between catastrophic and transient phase inversion. Influence of the disperse volume fraction and surfactant HLB number. Explanation of the factors responsible for phase inversion. Chapter 13 Characterisation of Emulsions Measurement of droplet size distribution : Optical microscopy and image analysis. Phase contrast and polarising microscopyDiffraction methods. Confocal laser microscopy. Back scattering methods Chapter 14 Industrial Application of Emulsions 14.1 Application in Pharmacy 14.2 Application in Cosmetics 14.3 Application in Agrochemicals 14.4 Application in Paints 14.5 Application in the Oil Industry

Effect of Xanthan Gun Addition on Whey Protein Isolate Stabilized Emulsions

Effect of Xanthan Gun Addition on Whey Protein Isolate Stabilized Emulsions Book
Author : Changhui Sun
Publisher : Unknown
Release : 2006
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Effect of Xanthan Gun Addition on Whey Protein Isolate Stabilized Emulsions book written by Changhui Sun, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Calculation of Range energy Relations Especially in Photographic Emulsions

Calculation of Range energy Relations  Especially in Photographic Emulsions Book
Author : Maarten Bogaardt
Publisher : Unknown
Release : 1953
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Calculation of Range energy Relations Especially in Photographic Emulsions book written by Maarten Bogaardt, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Treating Oilfield Emulsions

Treating Oilfield Emulsions Book
Author : Anonim
Publisher : University of Texas at Austin Petroleum
Release : 1990
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Covers emulsion theory, treating methods, treating equipment, cost control, and conservation of fuel and light ends. Also presents sampling and testing methods for S&W content and detailed instructions for bottle testing. Incorporated into the manual is a student guide and workbook. A set of questions ensures a thorough understanding of the concepts presented.

Microemulsions and Emulsions in Foods

Microemulsions and Emulsions in Foods Book
Author : Magda A. El-Nokaly,Donald Cornell,American Chemical Society. Meeting
Publisher : Amer Chemical Society
Release : 1991
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

This new book focuses on microemulsions with ingestible systems applicable to foods and relates them to the more-studied field of emulsions. It covers many of the more innovative approaches to emulsion stability in foods, presents the results of some initial investigations into food microemulsions, and compares the two types of systems. Among the specific topics discussed are synthesis in microemulsions media, phase behavior of sucrose esters, emulsions stabilized by proteins, novel nondestructive methods for measuring emulsion stability, and more.

Rheology of Crude Oil in Brine Emulsions at Low Temperatures

Rheology of Crude Oil in Brine Emulsions at Low Temperatures Book
Author : Ilkay Özarar
Publisher : Unknown
Release : 1974
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Rheology of Crude Oil in Brine Emulsions at Low Temperatures book written by Ilkay Özarar, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Effect of Fat Crystallization on the Stability of Oil in water Emulsions

Effect of Fat Crystallization on the Stability of Oil in water Emulsions Book
Author : Rhom Peter Entringer
Publisher : Unknown
Release : 1964
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Effect of Fat Crystallization on the Stability of Oil in water Emulsions book written by Rhom Peter Entringer, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The Preparation of Emulsions and Other Products with Triethanolamine N C2H4OH 3

The Preparation of Emulsions and Other Products with Triethanolamine N C2H4OH 3 Book
Author : Carbide and Carbon Chemicals Corporation
Publisher : Unknown
Release : 1933
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The Preparation of Emulsions and Other Products with Triethanolamine N C2H4OH 3 book written by Carbide and Carbon Chemicals Corporation, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Treating Oil Field Emulsions

Treating Oil Field Emulsions Book
Author : University of Texas. Division of Extension. Industrial and Business Training Bureau,Texas. University. Division of Extension. Industrial and Business Training Bureau
Publisher : Unknown
Release : 1949
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Treating Oil Field Emulsions book written by University of Texas. Division of Extension. Industrial and Business Training Bureau,Texas. University. Division of Extension. Industrial and Business Training Bureau, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.