Controlling water transport in W/O/W multiple emulsion

被引：0
|
作者：
Liu, Hong-Jing [1 ]
He, Gao-Hong [1 ]
Lin, Chang [1 ]
Zhao, Wei [1 ]
Xiao, Gong-Kui [1 ]
机构：
[1] Dalian Univ Technol, Sch Chem Engn, Res & Dev Ctr Membrane Sci & Technol, State Key Lab Fine Chem, Dalian 116012, Liaoning Prov, Peoples R China
来源：
ACTA PHYSICO-CHIMICA SINICA | 2007年 / 23卷 / 06期
关键词：
W/O/W multiple emulsion; water transport; chemical potential; stability; DSC;
D O I：
10.3866/PKU.WHXB20070628
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：
A simplified W/O/W (water/oil/water) multiple emulsion model-statistic mean radius model was established in order to keep the stability of multiple emulsions by controlling their water transport. Salt concentrations in the internal and external phases were predicted by this model so that water transport equilibrium among droplets in oil phase and between the internal and external phases was attained by tailoring the solvent chemical potential of the multiple emulsion. Differential scanning calorimetry (DSC) was used to test the extent of water transport for multiple emulsions experienced a circle of freezing and thawing process. The testing results agreed well with our theoretic prediction for the stability of multiple emulsions. Therefore, it was feasible to maintain W/O/W multiple emulsions' stability by controlling their water transport process.
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页码：935 / 939
页数：5
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