Emulsions and Microemulsions

Slides:



Advertisements
Similar presentations
Colloid Stability ?.
Advertisements

Emulsion Definition Applications Classification
Emulsion technology SCS Summer school July 13, 2013 Steve Boothroyd 1.
Kulliyyah of Pharmacy, IIUM
PHARMACEUTICAL SUSPENSIONS AND EMULSIONS
EMULSIONS Kh Sadique Faisal Asst
Solutions Solution Solute Solvent
Thermodynamics of surfaces and interfaces Atkins (ed. 10): §16C.2 Atkins (ed. 9): § Atkins (ed. 8): § Atkins (ed. 7): §
Physical chemistry of solid surfaces
Colloid An Introduction
EMULSIONS. An emulsion is a dispersion in which the dispersed phase is composed of small globules of a liquid distributed throughout a vehicle in which.
Colloid & Surface Phenomena Loition Jason Ashbery Jonathan Danner Haohao Huang Leigh Vorreuter.
Chem 5395 J. Rusling Fall 2009 Introductory Materials “interfacial properties differ from bulk properties” Phase 1Phase 2.
SURFACTANTS IN SOLUTION. Amphiphilic Surfactants Amphiphilic surfactants contain a non-polar portion and a polar portion. Aerosol OT.
DISPERSIONS - I. Classification by Size True Solutions (“Molecular Dispersions”)  (molecules, ions) in gas, liquid (solutions )  < 1 nm, diffuse easily.
Surface and Interface Chemistry  Thermodynamics of Surfaces (LG and LL Interfaces) Valentim M. B. Nunes Engineering Unit of IPT 2014.
EMULSION.
Emulsions Emulsion suitable for intravenous injection.
EMULSIONS Heterogeneous systems consisting of at least one immiscible liquid phase intimately dispersed throughout a second phase in the form of droplets.
Properties of Emulsions and Foams FDSC400. Goals Properties of emulsions –Type –Size –Volume fraction Destabilization of emulsions –Creaming –Flocculation.
SCS Summer School 2015 Past Exam Question Russell Cox.
Dispersed Systems FDSC Version. Goals Scales and Types of Structure in Food Surface Tension Curved Surfaces Surface Active Materials Charged Surfaces.
Micro-Emulsion Xiaowen Feng Peking University, Department of Chemistry.
Particles as surfactants and antifoams N. D. Denkov and S. Tcholakova Department of Chemical Engineering, Faculty of Chemistry, Sofia University, Sofia,
By Israel Chavez Sumarriva
Instructor: Rong Cui, phd, 231 Pharmacy Bldg., Topics to be covered: Interfacial phenomena Surfactants Micelles Emulsions Introductions to polymers,
Chapter 7. Foams Introduction (1) Foams : G/L dispersion system, thermodynamic unstable system, polyhedral air bubble groups  Dispersed.
EMULSIONS Karunya Kandimalla, Ph.D.
PHYSICAL STATE OF INGREDIENTS IN FOOD SYSTEMS
Heesoo Woo Ph.D. candidate Geotechnical & Geo-Environmental Engineering Lab. Seoul National University.
Surface and Interface Chemistry  Emulsions Valentim M. B. Nunes Engineering Unit of IPT 2014.
Colloid & Interface Science Case Study Model Answers Distance Learning Course in Cosmetic Science Society of Cosmetic Scientists.
NCNR, NIST Gaithersburg, MD Internet: Diffusion of Surfactant Micelles and Shape Fluctuations.
World’s consumption of natural oils and fats million tons million tons Malaysia Indonesia Argentina = Producers.
MICELLES Thermodynamically Stable Colloids (Chapter 4, pp in Shaw) In dilute solutions surfactants act as normal solutes. At well defined concentrations,
Micelle A micelle (rarely micella, plural micellae) is an aggregate of surfactant molecules dispersed in a liquid colloid. A typical micelle in aqueous.
§8.5 Surfactants and their properties and Applications.
© Oxford University Press 2011 IC Emulsions Emulsions.
Emulsion-templated synthesis method Chem 750 Antony Han University of Waterloo.
 Triatomic molecule  Contains covalent bonds  Includes partial positive and partial negative charges  Where do these charges come from?
Introduction to Dispersed Systems FDSC400 09/28/2001.
STABILITY OF COLLOIDS Kausar Ahmad
Emulsions Emulsion suitable for intravenous injection.
Surfactants Kausar Ahmad
MULTIPLE AND MICROEMULSIONS. Emulsion  An emulsion is a thermodynamically unstable system consisting of at least two immiscible liquid phases one of.
Emulsions Continued.
Aakash Patel, Dr. Supratim Ghosh IC-IMPACTS Summer Institute 2016
§8.5 Properties and Application of surfactants
Functions of colloidal systems in food products
Functional and chemical properties of fats
EFFECT OF SURFACTANTS ON SOLUBILITY OF POORLY SOLUBLE DRUGS
MULTIPLE EMULSION & SUBMICRON EMULSION
Pharmaceutical Emulsions Consistency of emulsions Semester one
Part 1.
MICROENCAPSULATION TECHNIQUES.
Ultra-Low IFT Using Surfactants
Table of contents (TOC)
Presentation On Wetting Agents and Solubiliging Agents
Microemulsions Definition &Composition:
Functions of Colloidal Systems in Food Products
MICROENCAPSULATION TECHNIQUES.
Colloids.
Self emulsifying Drug Delivery System : Formulation
Functions of Colloidal Systems in Food Products
Emulsion De-sensitisation
§8.5 Surfactants and their properties and Applications
Functions of Colloidal Systems in Food Products
Treatment of Produced Fluids: Crude Oil and Water:
12.7 – NOTES Heterogeneous Mixtures
Emulsions.
Presentation transcript:

Emulsions and Microemulsions

Emulsion: A dispersion of droplets of one liquid in another, immiscible liquid Macroemulsions (d > 1000 nm) Miniemulsions (100 nm < d < 1000 nm) Microemulsions ( 10 nm < d < 100 nm)

Oil and Water do not mix !!

What we need for making macroemulsions ? Emulsifier: May make it easier to form a macroemulsion and provide stability against aggregation, e.g. surfactants or polymers

Some special effects of surfactants Decrease of surface tension „Control“ of the type of emulsion Droplet stabilization

Decrease of surface tension Decrease of the energy input !

„Control“ of the type of emulsion HLB - value (Hydrophilic-Lipophilic-Balance) HLB = 20 M hydrophilic part / M total  For nonionic surfactants only !!

Droplet stabilization Electrostatic stabilization Steric stabilization

How one can come to small droplets ? Macroemulsions (d > 1000nm) Mechanism of emulsification: - adsorption (increase of the surfactant concentration) - spreading

How one can come to smaller droplets ? Miniemulsions (100 nm < d < 1000nm) - increase of the surfactant concentration - increase of the energy input !! (e.g. ultrasound treatment) - addition of hydrophobic agents (supress of „Ostwald ripening“)

Laplace pressure ( pLaplace)  pLaplace = 2  / r  - surface tension r– radius of the droplet

How one can come to much smaller droplets ? Microemulsions ( 10 < d < 100 nm) - Thermodynamically stable dispersion of one liquid phase into another, stabilized by an interfacial film.

Microemulsions Isotropic, optically clear Thermodynamically stable Newtonian-flow behaviour Low surface tension Reversible temperature behaviour Droplet size between 10 and 100 nm (o/w ; w/o ; bicontinuous)

Microemulsions are thermodynamically stable !

Ho – Spontaneous Curvature of the surfactant film The most essential parameter of the system !!

Microemulsions (ternary systems) water, oil, surfactant

Microemulsions (quaternary systems) water, oil, surfactant and co-surfactant

Polymer induced cluster formation w/o - microemulsion + water soluble polymer

Polyelectrolyte-modified microemulsions Oppositely charged PEL can be incorporated !!  PEL increase the stability of the surfactant film !!

Fields of application Microemulsions as nanosize reactor Microemulsions in separation processes Microemulsions as drug delivery systems Microemulsions in enhanced oil recovery

Mix Microemulsion I and II w/o Microemulsion I w/o Microemulsion II containing e.g. 1mM BaCl2 BaSO4 nanoparticle formation! Precipitation Mix Microemulsion I and II Collision and coalescence of droplets containing e.g. 1mM Na2SO4

Polyelectrolyte-modified microemulsions as nanoreactors ? • PEL can control the particle growing process ??? PEL can stabilize nanoparticles during the process of redispersion ???

Isolation of polymer-stabilized nanoparticles (patent: WO2004/056928AS) Nanoparticle formation in w/o microemulsions Solvent evaporation Redispersion of the polymer-stabilizied nanoparticles