Emulsion Independent Research Project
A combined effort of Timothy Chase Willard and Marcus Bortey of Mr. Cork’s Second Period chemistry class
December sixteenth of 2014
An emulsion is a mixture of two or more chemicals in liquid form with no mutual solubility. Emulsions are part of two-systems of matter called colloids. Colloids are particles that cannot be seen without the use of a microscope, but are larger than the size of the individual molecules involved in the emulsion. Usually the combination of a water, or water like substance and a oil, or lipid based substance together. The mixture is mixed thoroughly, usually by means of mechanical force, like shaking, forming a solution, resulting in a homogenized solution.…
The results of the thermodynamic stability studies showed stability of L-SNEDDS formulations and their emulsions without any signs of phase separation and precipitation during alternative temperature cycles (4C and 40C), freeze thaw cycles (-21C and +25 C) and centrifugation at 3500 rpm. The cloud point is an essential factor in the SEDDS consisting of non-ionic surfactants, and it is responsible for the successful formation of a stable microemulsion . The cloud point temperature (lower…
ingredients can change the emulsion of the final product. The first stage of making frankfurters include grinding the lean pork meat and backfat separately, then the Quick cure and seasonings are mixed with the lean pork, in the presence of ice, the fat is added and the mixture is chopped to a desired temperature. The mix is then stuffed into links and smoked. For the regular frankfurters, the initial mixture was chopped to a temperature of 6°C before adding the fat and chopping until 13°C…
Emulsions are two-phase systems, a mixture of two or more liquids that are normally immiscible. There are two phases in the system, in which one is the continuous phase and the other one is the dispersed phase.
Types of emulsions 
Oil in water (o/w): in which oil is the dispersed phase and water is the continuous phase.
Water in oil (w/o): in which water is the dispersed phase and oil is the continuous phase.
Emulsions have a cloudy or opaque appearance because particles scatter light…
To determine the type of food emulsion obtained by varying the mixture sequence
A most important field of emulsion technology is that involving food preparations. Some of the oldest emulsions known to man, for example, butter, salad dressings and so on are included in this group, while the applications of emulsion theory to the baking process and to therapeutic feeding represent modern developments.
Probably the most instructive…
through the stability of emulsion liquid membrane for Ni(II) extraction. Span 80/Span85 as nonionic surfactants. Figure (9).The study of the efficiency of the highest extractants and reached to 98.7% after studying the surfactant concentration of span 80/span85 (3:1), the surfactant ratio an important in extraction of Ni (II) led to increasing when surfactant increased and use more than surfactants due to stability of membrane and dependent on the surfactants concentration.
3.6. Effect of…
Research Article Pharmacy Practice
GELLIFIED EMULSION FOR SUSTAIN DELIVERY OF ASPIRIN AS ANTI-INFLAMMATORY
Aspirin is a non-steroidal anti-inflammation drug (NSAID). It widely use as analgesic in treating mild to moderate pain such as injury, headache, arthritis, menstrual cramp and other musculoskeletal condition.
Aspirin is an ester of salicylic acid, while after ingestion it will undergoes hydrolysis which produce salicylic acid and acetic acid. Salicylic acid…
5.2 Demulsifier "Hercules 1603"
The role of the demulsifier in the oil desalting process is the destruction of formation water globules protective shells and preventing their formation around the globules supplied to the EDP (Electrical Desalting, Dehydrating Plant) fresh wash water.
Over the past three years, specialists of RPC "Macromer", JSC "VNIINP" and NIF "Engineer Service VNIINP" have develop oil soluble demulsifier specifically designed for the destruction of oil-water emulsions with a…
copolymerization of these two polymers may done by different ways. Mostly they copolymerized in an emulsion process, by dispersing a soap like surface acting agent where the materials are in water solution.
Figure (2-1) The chemical structure of SBR
2.7.1 Properties of SBR
Recently the using of SBR becomes widespread in the world instead of natural rubber. It is characterized by wide range of desirable properties including excellent crack and abrasion resistance, good aging…
changes in η–T and η–t rheological curves of PVC plastisols with the storage time were studied, and PVC plastisols were prepared by different methods. Furthermore, the relationship between the rheological properties and characteristics of the paste resin were investigated. This study is expected to provide references for the industrial application of PVC plastisols.
1 Experimental materials and methods
1.1 Raw materials and proportion
(1) PVC paste resin, 100 parts by weight, and the concrete…