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概述了乳状液类型的主要理论和经验规则以及它们之间的关系。 乳状液是一种液体以液珠形式分散在另一种液体中的分散体系,它有O/W(油/水)和W/O(水/油)两种类型。前者,分散相(内相)是油相,连继相(外相)是水相,后者则恰好相反。此两种类型的乳状液在工业、农业、食品、医药、化妆品等方面均有极广泛的应用。因此,探讨影响乳状液类型的因素是很重要的。 油水混合生成何种类型乳状液与许多因素有关,如乳化剂性质,相体积比,加料方式和容器壁性质筹。但影响乳状液类型最重要因素是乳化剂的性质。表面活性剂,天然或合成高聚物和固体粉末均可作乳化剂,但目前用得最多的是表面活性剂。因此,本文将正点讨论表
The main theories and empirical rules of emulsion types and the relationships between them are summarized. Emulsion is a dispersion in which liquids are dispersed as droplets in another liquid. There are two types, O / W (oil / water) and W / O (water / oil). The former, the dispersed phase (internal phase) is the oil phase, with the successor phase (external phase) is the water phase, the latter is exactly the opposite. These two types of emulsions have a very wide range of applications in industry, agriculture, food, medicine, cosmetics and the like. Therefore, it is important to explore the factors that influence the type of emulsion. The type of emulsion produced by mixing oil and water depends on a number of factors such as the nature of the emulsifier, the phase volume ratio, the mode of addition, and the nature of the vessel wall. But the most important factor affecting the type of emulsion is the nature of the emulsifier. Surfactants, natural or synthetic polymers and solid powders can be used as emulsifiers, but currently the most used are surfactants. Therefore, this article will punctuate the discussion table