Co-adsorption behavior of asphaltenes and carboxylic acids with different alkyl chain lengths and its effects on the stability of water/model oil emulsion

The stability of water-in-oil emulsion of some Malaysian crude oils was studied with particular emphasis on effect of interfacial active components existed in the crude oil, i.e. asphaltene, resin and wax. The emulsion stability was studied by measuring the volume of water or oil phase separated in variation with time, water hold up, and the heights of the sedimenting/coalescing interfaces during the separation at various temperatures. The study investigated the influence of asphaltene, resin and wax on emultion stability if it`s present in the crude oil alone, together or combination one of the others. The result show that the interfacial active component that stabilize emulsion is asphaltene. The resin and wax do not form stale emulsion either aloneor together. There is a correlation between emulsion stability and physicochemical properties of crude oil which showed that higher asphaltene content in the crude oil would form more stable emultion. Increased temperature was found to cause instability of emultion. Keywords : emultion stability, crude oil, asphaltene, resin and wax

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The Influence of WPC 80 Additive on the Stability of Water-In-Oil Emulsions

Annals of Animal Science ◽

10.1515/aoas-2015-0028 ◽

2015 ◽

Vol 15 (4) ◽

pp. 997-1008

Author(s):

Małgorzata Tabaszewska ◽

Tadeusz Grega ◽

Dorota Najgebauer-Lejko ◽

Grażyna Jaworska

Keyword(s):

Storage Stability ◽

Whey Proteins ◽

Thiobarbituric Acid ◽

Whey Protein Concentrate ◽

Oil Emulsion ◽

Oil Emulsions ◽

The Stability ◽

Cosmetic Emulsions ◽

Stability Of Water ◽

Water In Oil Emulsion

Abstract The effect of 0, 1.5, 5, 10 and 15 (g 100 g-1 of emulsion) WPC 80 additive (80% whey protein concentrate) on the pH, physical, oxidative and microbiological stability of the water-in-oil emulsion was studied during 16-week storage at ~20°C at 4-week intervals. All determined features were significantly affected by the supplementation. The most beneficial as regards storage stability was the emulsion with 5% of WPC 80. This treatment was the most resistant to oxidative changes showing low increase of the concentration of conjugated diene hydroperoxides (from 0.92 to 1.04 mg g-1) and of the thiobarbituric acid reactive substances (from 0.83 to 1.37 mg malondialdehyde g-1) as well as only slight increment (by 0.47 log CFU g-1) of the microorganisms number during storage. Thus, the results of the present study revealed that whey proteins can be applied in the proper amount to produce cosmetic emulsions composed of natural ingredients and with reasonable storage stability.

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Stability of water-in-oil emulsion in liquid membrane prospect

Malaysian Journal of Fundamental and Applied Sciences ◽

10.11113/mjfas.v12n3.429 ◽

2017 ◽

Vol 12 (3) ◽

Cited By ~ 2

Author(s):

Norela Jusoh ◽

Norasikin Othman

Keyword(s):

Surfactant Concentration ◽

Liquid Membrane ◽

Extraction Process ◽

Single Step ◽

Green Solvent ◽

Emulsion Liquid Membrane ◽

Oil Emulsion ◽

The Stability ◽

Stability Of Water ◽

Water In Oil Emulsion

Emulsion liquid membrane (ELM) process have shown a great potential in wide application of industrial separations such as in removal of many chemicals, organic compounds, metal ions, pollutants and biomolecules. ELM promotes many advantages including simple operation, non-equilibrium mass transfer, high selectivity, low energy requirements, and simultaneous extraction and stripping process in a single step process. New development in ELM system incorporated with a green solvent (palm oil) was attempted instead of using commercial organic solvent. The important aspects must be considered for a successful ELM process is the stability of the liquid membrane. In the current work the effect of various parameter which are organic to internal ratio, emulsifying speed, surfactant concentration, and emulsifying time on green ELM stability was investigated. The results show that the most stable emulsion was observed at 3:1 organic to internal ratio, 7000 rpm speed, 3 % (w/v) surfactant concentration, and 5 minute emulsifying time. The emulsion obtained was stable up to 1/2 hour and sufficient and sufficient for extraction process. Therefore, green solvent has high potential to be applied in emulsion liquid membrane process.

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Effect of water chemistry on the stability of water-in-crude oil emulsion: Role of aqueous ions and underlying mechanisms

Journal of Petroleum Science and Engineering ◽

10.1016/j.petrol.2022.110123 ◽

2022 ◽

pp. 110123

Author(s):

Mahsheed Rayhani ◽

Mohammad Simjoo ◽

Mohammad Chahardowli

Keyword(s):

Crude Oil ◽

Water Chemistry ◽

Oil Emulsion ◽

Effect Of Water ◽

Aqueous Ions ◽

Underlying Mechanisms ◽

The Stability ◽

Stability Of Water

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Impact of Various Parameters Over the Stability of Water-in-Vegetable Oil Emulsion

Journal of Dispersion Science and Technology ◽

10.1080/01932691.2012.743307 ◽

2013 ◽

Vol 34 (11) ◽

pp. 1618-1628 ◽

Cited By ~ 1

Author(s):

Shahid Iqbal ◽

Musa Kaleem Baloch ◽

Gulzar Hameed ◽

Arjamand Bano

Keyword(s):

Vegetable Oil ◽

Oil Emulsion ◽

The Stability ◽

Stability Of Water

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Research on the W/O Emulsion Stability Influenced by the Content of Salt and Surfactants

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.713-715.2975 ◽

2015 ◽

Vol 713-715 ◽

pp. 2975-2980

Author(s):

Xiao Long Wang ◽

Yong Hong Liu ◽

Yan Zhen Zhang

Keyword(s):

Salt Concentration ◽

Surfactant Concentration ◽

Oil Industry ◽

Coalescence Process ◽

Oil Emulsion ◽

Wide Range ◽

The Stability ◽

Stability Of Water ◽

Water In Oil Emulsion ◽

Stability Of Emulsion

The water-in-oil emulsion has been of great importance in the oil industry. The stability of water-in-oil (W/O) emulsion has been investigated over a wide range of parameters. These parameters are salt concentration (0-8%), nonionic surfactant concentration (0-10%), and co-surfactant concentration (0-4%). The stability of water-in-oil emulsion was studied by recording the height of emulsion at 0, 6, 12, 24h. This investigation describes the coalescence process and shows that the presence of the surfactant is necessary for stable emulsion, and stability gradually decreases with salt concentration to some degree. Moreover, the co-surfactant combined with surfactant can increase the stability of emulsion effectively.

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