Enhanced scavenging of a minor component from mixtures of two immiscible liquids by hollow polymer microgels

Hollow soft nanoparticles are known to be highly perspective containers with high absorption capacity of various substances. In particular, this feature can be applied in terms of solvents separation on...

The Essential Properties of Nanoemulsions

Nanoemulsions are a submicron with colloidal particulate systems ranging from 10 to 1,000 nm in size. Nanoemulsions hold enormous scope in the field of cosmetics, diagnostics, food, and paint. Moreover, nanoemulsions are ubiquitously regarded as superior drug carriers for the infusion of lipophilic cytotoxic antineoplastic agents on a particular target criterion. Nanoemulsions are prepared from two immiscible liquids that are mixed by employing surfactants and co-surfactants. It also encompasses some significant benefits like biocompatibility, non-immunogenicity, low toxicity, drug entrapment, nanoscale size, large surface area, long-term and restrained release, uncomplicated mode of formulation, as well as thermodynamic stability. Nanoemulsion drug delivery can address the major challenge of effective drug formulation due to its instability and poor solubility in the vehicle. The primary objective of this chapter is to provide a quick overview of various physico-properties of nanoemulsion, with a special emphasis on its various applications in various fields.

Heat transfer in a centrifugal vortex tube

The results of an experimental study of the heat flux in a model of a centrifugal vortex apparatus with a lower rotating disk are presented. An experiment considered three cases at a distance between the disks H=R/2 and H=R: “water”, “water-air”, and “water-oil”. Using the colorimetric method, the dependence of the heat flux on Reynolds is shown. The case “water-air” was chosen to evaluate the contribution to heat exchange from the thermocapillary effect (Marangoni) at high Re. For the case of two immiscible liquids of different densities (water-oil), the effect of “centrifugal levitation” is found.

Stability of the Interface Between Two Immiscible Liquids in a Model Eye Subject to Saccadic Motion

The interface between silicone oil and saline layers in a 3D model of the eye chamber was studied under different eye-like saccadic motions in order to determine the stability of the interface and propensity for emulsification in the bulk. The effect of level of fill; saccade amplitude, angular velocity, latency time; and orientation were investigated experimentally in spherical flasks with internal diameters 10, 28 and 40 mm, as well as a 28 mm diameter flask with an indent replicating the lens or the presence of a buckle. The deformation of the interface was quantified in terms of the change in its length in 2-D images. The deformation increased with Weber number, We, and was roughly proportional to We for We > 1. The presence of the lens gave rise to higher deformation near this feature. In both cases emulsification was not observed in either bulk fluid. The velocity profile in the spherical configuration was mapped using particle imaging velocimetry and is compared with an analytical solution and a short computational fluid dynamics simulation study. These confirm that the saccadic motion induces flow near the wall in the saline layer and significantly further into the chamber in the silicone oil. Surfactants soluble in the aqueous and oil phases reduced the interfacial tension, increasing deformation but did not lead to emulsification in the bulk.

The Microstructure and Rheology of Complex Fluids Containing Na-caseinate

<p>Emulsions are widely utilised in commercial environments, such as in the food and cosmetic industries. In their simplest form, emulsions are a system consisting of two immiscible liquids in the presence of emulsifiers. To form an emulsion, an input of energy is required. In this thesis, Na-caseinate was used as the emulsifier and three systems were studied: soybean oil/Na-caseinate/water, palm oil/Na-caseinate/water and tetradecane/Nacaseinate/ water. Four main techniques were used to characterise the stabilised emulsions: laser diffraction particle sizing, PGSTE-NMR, rheology and cryo-SEM. Emulsion systems are extremely complex making control and predictability over their phase behaviour practically difficult. This is because the required overall characteristics of these colloids are strongly dependent on both the energy of formulation and the choice of an appropriate combination of emulsifier, dispersed phase and continuous phase. A full understanding of the microstructure, stability and physicochemical properties of caseinatestabilised emulsions has as yet not been achieved. For example, how does caseinate selfassembly control emulsion stability? How do concentrated caseinate-based emulsions differ from dilute ones and how do the different oils (food grade oils vs. straight chain hydrocarbon) affect the formation of emulsions? The aim of this PhD programme was to obtain data to allow a better fundamental understanding of the underlying parameters defining emulsion behaviour to be obtained ...</p>

The Microstructure and Rheology of Complex Fluids Containing Na-caseinate

<p>Emulsions are widely utilised in commercial environments, such as in the food and cosmetic industries. In their simplest form, emulsions are a system consisting of two immiscible liquids in the presence of emulsifiers. To form an emulsion, an input of energy is required. In this thesis, Na-caseinate was used as the emulsifier and three systems were studied: soybean oil/Na-caseinate/water, palm oil/Na-caseinate/water and tetradecane/Nacaseinate/ water. Four main techniques were used to characterise the stabilised emulsions: laser diffraction particle sizing, PGSTE-NMR, rheology and cryo-SEM. Emulsion systems are extremely complex making control and predictability over their phase behaviour practically difficult. This is because the required overall characteristics of these colloids are strongly dependent on both the energy of formulation and the choice of an appropriate combination of emulsifier, dispersed phase and continuous phase. A full understanding of the microstructure, stability and physicochemical properties of caseinatestabilised emulsions has as yet not been achieved. For example, how does caseinate selfassembly control emulsion stability? How do concentrated caseinate-based emulsions differ from dilute ones and how do the different oils (food grade oils vs. straight chain hydrocarbon) affect the formation of emulsions? The aim of this PhD programme was to obtain data to allow a better fundamental understanding of the underlying parameters defining emulsion behaviour to be obtained ...</p>

Effective viscosity of lecithin solutions and fat emulsions of black soldier fly larvae with different lecithin content

Fats and oils irrespective of their application field are usually used as emulsions — disperse systems consisting of two immiscible liquids stabilized by an emulsifier. One of the main indicators for emulsions is effective viscosity, which characterizes behavior of liquid in flow. This indicator is also important for optimization of production processes, application and storage of emulsions. It was found that fat of black soldier fly (Hermetia illucens) larvae is close to coconut and palm oil by its qualitative and quantitative composition, which makes it one of the promising alternative sources of fats for the industry. Based on this fact, the aim of the study was to determine effective viscosity of lecithin solutions and fat emulsions of black soldier fly larvae depending on the lecithin content of 0.5-2.5 weight%. It was found that consistency of the lecithin solutions increased when its concentration increased from 0.5 to 2 weight%. The lecithin solutions with concentrations of 1.0-2.0 weight% demonstrated weak pseudoplastic behavior and those with the lecithin content of 2.5 weight% dilettante. Emulsions with fat of black soldier fly larvae showed twofold lower consistency compared to the lecithin solutions of the same concentration and weak pseudoplastic behavior, which manifestation did not depend on the lecithin concentration.