On the stability of foams made with surfactant bilayer phases

被引:18
|
作者
Briceno-Ahumada, Zenaida [1 ,2 ]
Maldonado, Amir [3 ]
Imperor-Clerc, Marianne [1 ]
Langevin, Dominique [1 ]
机构
[1] Univ Paris Saclay, Univ Paris 11, CNRS, Lab Phys Solides, Batiment 510, F-91400 Orsay, France
[2] Univ Sonora Blvd, Dept Invest Polimeros & Mat, Luis Encinas y Rosales S-N, Hermosillo 83000, Sonora, Mexico
[3] Univ Sonora Blvd, Dept Fis, Luis Encinas y Rosales S-N, Hermosillo 83000, Sonora, Mexico
关键词
LAMELLAR LIQUID-CRYSTAL; FATTY-ACID ESTERS; ASSOCIATION STRUCTURES; FILMS; SYSTEMS; DISPERSIONS; ASSEMBLIES; PRESSURE; REGIME; WATER;
D O I
10.1039/c5sm02541a
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
The stability of foams made with sponge phases (L-3 phases) and lamellar phases (L-alpha phases), both containing surfactant bilayers, has been investigated. The extreme stability of foams made with lamellar phases seems essentially due to the high viscosity of the foaming solution, which slows down gravity drainage. Moreover, the foams start draining only when the buoyancy stress overcomes the yield stress of the L-alpha phase. The bubble growth associated with gas transfer is unusual: it follows a power law with an exponent smaller than those corresponding to Ostwald ripening (wet foams) and to coarsening (dry foams). The foams made with sponge phases are in turn very unstable, even less stable than pure surfactant foams made with glycerol solutions having the same viscosity. The fact that the surfactant bilayers in the sponge phase have a negative Gaussian curvature could facilitate bubble coalescence.
引用
收藏
页码:1459 / 1467
页数:9
相关论文
共 50 条
  • [31] Clay Flotation: Effect of TTAB Cationic Surfactant on Foaming and Stability of Illite Clay Microaggregates Foams
    Chapelain, Julie C. M.
    Faure, Sylvain
    Beneventi, Davide
    INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH, 2016, 55 (07) : 2191 - 2201
  • [32] Coarsening and rheology of casein and surfactant foams
    Saint-Jalmes, A
    Marze, S
    Langevin, D
    FOOD COLLOIDS: INTERACTIONS, MICROSTRUCTURE AND PROCESSING, 2005, (298): : 273 - 283
  • [33] Protein-surfactant interactions at interfaces, their influence on interfacial structure, and the stability of foams and emulsions.
    Wilde, PJ
    Husband, FA
    Mackie, AR
    Ridout, MJ
    Morris, VJ
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2002, 223 : U453 - U453
  • [34] Phases of a bilayer Fermi gas
    Nishida, Yusuke
    PHYSICAL REVIEW A, 2010, 82 (01):
  • [35] ORIENTATIONAL PHASES OF A QUADRUPOLAR BILAYER
    OSHEA, SF
    KLEIN, ML
    PHYSICAL REVIEW B, 1982, 25 (09): : 5882 - 5888
  • [36] Aqueous Foams in the Presence of Surfactant Crystals
    Binks, Bernard P.
    Shi, Hui
    LANGMUIR, 2020, 36 (04) : 991 - 1002
  • [37] On the influence of surfactant on the coarsening of aqueous foams
    Briceno-Ahumada, Zenaida
    Langevin, Dominique
    ADVANCES IN COLLOID AND INTERFACE SCIENCE, 2017, 244 : 124 - 131
  • [38] Structure and dynamics of surfactant based foams
    Engels, T
    von Rybinski, W
    Schmiedel, P
    STRUCTURE, DYNAMICS AND PROPERTIES OF DISPERSE COLLOIDAL SYSTEMS, 1998, 111 : 117 - 126
  • [39] Bilayer stability and impermeability of nonionic surfactant vesicles sterically stabilized by PEG-cholesterol conjugates
    Beugin-Deroo, S
    Ollivon, M
    Lesieur, S
    JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1998, 202 (02) : 324 - 333
  • [40] Microcellular foams made from gliadin
    Quester, S.
    Dahesh, M.
    Strey, R.
    COLLOID AND POLYMER SCIENCE, 2014, 292 (09) : 2385 - 2389