scholarly journals Preparation of Corn Oil/Water and Water/Corn Oil Emulsions Using PTFE Membranes.

1998 ◽  
Vol 4 (2) ◽  
pp. 164-167 ◽  
Author(s):  
Kanichi SUZUKI ◽  
Ikuhisa FUJIKI ◽  
Yoshio HAGURA
Keyword(s):  
Corn Oil ◽  
Oil Water ◽  
Oil Emulsions

Demulsification of a Water-in-crude Oil Emulsion with a Corn Oil BasedDemulsifier using the Response Surface Methodology: Modelling and Optimization

2021 ◽  
Vol 14 ◽  
Author(s):  
Abed Saad ◽  
Nour Abdurahman ◽  
Rosli Mohd Yunus
Keyword(s):  
Response Surface Methodology ◽  
Crude Oil ◽  
Water Content ◽  
Response Surface ◽  
Separation Efficiency ◽  
Corn Oil ◽  
Oil Emulsion ◽  
Optimal Values ◽  
Input Variables ◽  
Oil Emulsions

: In this study, the Sany-glass test was used to evaluate the performance of a new surfactant prepared from corn oil as a demulsifier for crude oil emulsions. Central composite design (CCD), based on the response surface methodology (RSM), was used to investigate the effect of four variables, including demulsifier dosage, water content, temperature, and pH, on the efficiency of water removal from the emulsion. As well, analysis of variance was applied to examine the precision of the CCD mathematical model. The results indicate that demulsifier dose and emulsion pH are two significant parameters determining demulsification. The maximum separation efficiency of 96% was attained at an alkaline pH and with 3500 ppm demulsifier. According to the RSM analysis, the optimal values for the input variables are 40% water content, 3500 ppm demulsifier, 60 °C, and pH 8.

scholarly journals Complex Aerogels Generated from Nano-Polysaccharides and Its Derivatives for Oil–Water Separation

Polymers ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 1593 ◽  
Author(s):  
Hajo Yagoub ◽  
Liping Zhu ◽  
Mahmoud H. M. A. Shibraen ◽  
Ali A. Altam ◽  
Dafaalla M. D. Babiker ◽  
...  
Keyword(s):  
Guar Gum ◽  
Corn Oil ◽  
Cellulose Nanofibers ◽  
Aqueous Media ◽  
Three Dimensional ◽  
Absorption Capacity ◽  
Water Contact ◽  
Water Separation ◽  
Oil Water Separation ◽  
Oil Water

The complex aerogel generated from nano-polysaccharides, chitin nanocrystals (ChiNC) and TEMPO-oxidized cellulose nanofibers (TCNF), and its derivative cationic guar gum (CGG) is successfully prepared via a facile freeze-drying method with glutaraldehyde (GA) as cross-linkers. The complexation of ChiNC, TCNF, and CGG is shown to be helpful in creating a porous structure in the three-dimensional aerogel, which creates within the aerogel with large pore volume and excellent compressive properties. The ChiNC/TCNF/CGG aerogel is then modified with methyltrichlorosilane (MTCS) to obtain superhydrophobicity/superoleophilicity and used for oil–water separation. The successful modification is demonstrated through FTIR, XPS, and surface wettability studies. A water contact angle of 155° on the aerogel surface and 150° on the surface of the inside part of aerogel are obtained for the MTCS-modified ChiNC/TCNF/CGG aerogel, resulting in its effective absorption of corn oil and organic solvents (toluene, n-hexane, and trichloromethane) from both beneath and at the surface of water with excellent absorption capacity (i.e., 21.9 g/g for trichloromethane). More importantly, the modified aerogel can be used to continuously separate oil from water with the assistance of a vacuum setup and maintains a high absorption capacity after being used for 10 cycles. The as-prepared superhydrophobic/superoleophilic ChiNC/TCNF/CGG aerogel can be used as a promising absorbent material for the removal of oil from aqueous media.

Separation of asphaltene-stabilized water in oil emulsions and immiscible oil/water mixtures using a hydrophobic cellulosic membrane

Fuel ◽  
2018 ◽  
Vol 231 ◽  
pp. 297-306 ◽  
Author(s):  
Camila F. Medina-Sandoval ◽  
Jeferson A. Valencia-Dávila ◽  
Marianny Y. Combariza ◽  
Cristian Blanco-Tirado
Keyword(s):  
Oil Water ◽  
Oil Emulsions ◽  
Cellulosic Membrane

Effect of oral versus gastric delivery on gastric emptying of corn oil emulsions

1997 ◽  
Vol 273 (4) ◽  
pp. R1263-R1270 ◽  
Author(s):  
Joel M. Kaplan ◽  
William Siemers ◽  
Harvey J. Grill
Keyword(s):  
Gastric Emptying ◽  
Energy Density ◽  
Infusion Rate ◽  
Corn Oil ◽  
Stimulus Parameters ◽  
Oil Concentration ◽  
Delivery Route ◽  
Oil Emulsions ◽  
Infusion Duration

Several studies have shown that fluids delivered to the stomach tend to empty more rapidly than when ingested by mouth. To better characterize the “delivery route effect” for corn oil, rats received intragastric or intraoral infusions matched for concentration and for the rate and duration of stimulus delivery. We showed, first, that more than twice as much oil emptied by the end of 12-min intragastric versus intraoral infusions but that the emptying curves remained roughly parallel for 1 h after infusion offset. Remaining experiments therefore focused on stimulus parameters of relevance to emptying control during stomach fill. Emptying during intragastric infusions approximately doubled with doublings of oil concentration (25–50%), infusion duration (6–12 and 12–24 min), and infusion rate (0.5–1.0 ml/min). Emptying during intraoral infusions, by contrast, was entirely unaffected by these manipulations. Unlike oil emptying, glucose emptying did not vary as a function of delivery route. The nutrient specificity of the delivery route effect cannot be explained in terms of energy density, as the effect was obtained for oil but not for glucose when their energy densities were equated (50% glucose, 25% corn oil). In discussion, we suggest that the oral influence on corn oil emptying during stomach fill is a gating factor that enables the expression of inhibition derived from postgastric nutrient stimulation.

scholarly journals Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 678
Author(s):  
Karolina Östbring ◽  
Kajsa Nilsson ◽  
Cecilia Ahlström ◽  
Anna Fridolfsson ◽  
Marilyn Rayner
Keyword(s):  
Corn Oil ◽  
Press Cake ◽  
Oxidative Capacity ◽  
Extraction Process ◽  
Flaxseed Oil ◽  
Tween 20 ◽  
Oxidation Rates ◽  
Emulsion Droplets ◽  
Oil Emulsions ◽  
Cold Pressed

One of the functional proteins in rapeseed—the amphiphilic protein oleosin—could be used to stabilize emulsions. The objectives of this study were to extract oleosins from cold-pressed rapeseed press-cake, optimize the extraction process, and investigate their emulsifying and anti-oxidative capacity. The proteins were recovered from industrially cold-pressed rapeseed press-cake at different alkali pHs. Emulsifying properties and oxidation rates were assessed. Oleosin extracted at pH 9 stabilized smaller emulsion droplets than oleosin extracted at pH 12, although the protein yield was higher at pH 12. Emulsions were formulated from flaxseed oil and corn oil and were stabilized by oleosin, bovine serum albumin, de-oiled lecithin and Tween 20 h and the emulsions were stored in accelerated conditions (30 °C) for 12 days. Oleosin stabilized emulsions to the same extent as commercial food-grade emulsifiers. Flaxseed oil emulsions stabilized by oleosin had a significantly lower concentration of malondialdehyde (MDA) which indicates a lower oxidation rate compared to BSA, de-oiled lecithin and Tween 20. For corn oil emulsions, oleosin and BSA had a similar capacity to delay oxidation and were significantly more efficient compared to de-oiled lecithin and Tween 20. Rapeseed oleosin recovered from cold-pressed rapeseed press-cake could be a suitable natural emulsifier with anti-oxidation properties.

Concentration of resveratrol at the oil–water interface of corn oil-in-water emulsions

Adsorption ◽  
2019 ◽  
Vol 25 (4) ◽  
pp. 903-911
Author(s):  
Jolanta Narkiewicz-Michalek ◽  
Marta Szymula ◽  
Sonia Losada-Barreiro ◽  
Carlos Bravo-Diaz
Keyword(s):  
Corn Oil ◽  
Water Interface ◽  
Oil In Water ◽  
Oil Water

Effect of Rheology Properties of Oil/Water Interface on Demulsification of Crude Oil Emulsions

2015 ◽  
Vol 54 (17) ◽  
pp. 4851-4860 ◽  
Author(s):  
Jun Tao ◽  
Peng Shi ◽  
Shenwen Fang ◽  
Keyi Li ◽  
Heng Zhang ◽  
...  
Keyword(s):  
Crude Oil ◽  
Water Interface ◽  
Oil Water ◽  
Oil Emulsions

scholarly journals Behaviour of hybrid inside/out Janus nanotubes at an oil/water interface. A route to self-assembled nanofluidics?

2016 ◽  
Vol 191 ◽  
pp. 391-406 ◽  
Author(s):  
P. Picot ◽  
O. Taché ◽  
F. Malloggi ◽  
T. Coradin ◽  
A. Thill
Keyword(s):  
Hydrophobic Surface ◽  
Continuous Phase ◽  
Internal Cavity ◽  
Water Interface ◽  
Natural Aluminosilicate ◽  
Oil Water ◽  
Self Assembled ◽  
Oil Emulsions ◽  
Chemical Groups ◽  
Inside Out

Imogolites are natural aluminosilicate nanotubes that have a diameter of a few nanometers and can be several microns long. These nanotubes have different chemical groups on their internal (Si–OH) and external (Al–OH–Al) surfaces, that can be easily functionalised independently on both surfaces. Here we show that taking advantage of the particular shape and chemistry of imogolite, it is possible to prepare inside/out Janus nanotubes. Two kinds of symmetric Janus nanotubes are prepared: one with an external hydrophilic surface and an internal hydrophobic cavity (imo-CH3) and one with an external hydrophobic surface and a hydrophilic internal cavity (OPA-imo). The behaviour of such inside/out Janus nanotubes at oil/water interfaces is studied. The OPA-imo adsorbs strongly at the oil/water interface and is very efficient in stabilising water-in-oil emulsions through an arrested coalescence mechanism. Imo-CH3 also adsorbs at the oil/water interface. It stabilises oil-in-water emulsions by inducing slow oil-triggered modifications of the viscosity of the continuous phase. The possible transport of small molecules inside the imo-CH3 nanotubes is evidenced, opening up routes towards self-assembled nanofluidics.

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