Practical Emulsions, Volume 1, Materials and Equipment

CONTENTS - INTRODUCTION - 1. BASIC CONSIDERATIONS - Solutions-Suspensions-Emulsions-Surface Activity - 2. PROPERTIES OF EMULSIONS - Particle size and arrangement ; Rheology ; MicelleTheory ; Stability and Interfacial Phenomena ; Causesof Unstable Emulsions - 3. INGREDIENTS AND ADDITIVES - Surfactants-Emulsifying Agents ; Wetting Agents ; Foamers ; Protective Colloids ; Preservatives - 4. ANALYSIS AND TESTING OF EMULSIONS - Type of Emulsion ; Density ; Viscosity ; SurfaceTension ; Particle Size ; Water ; PH-Color OdorCorrosion ; Stability ; Performance ; Analytical Procedures ; ASTM Specifications - 5. TECHNIQUES OF EMULSIFICATION - English Method-Continental Method - 6. EMULSIFYING EQUIPMENT - Low-Shear-High-Shear-Rotor-Stator ; PressurizedFluid ; Vibrational Devices ; Laboratory Equipment - 7. EMULSION PLANTS AND PRODUCTION MACHINERY - Over-all Plan ; Modes of Operation ; Power Requirements ; Mixing Tanks ; Pumps ; Conveyors ; Materialsof Construction ; Instrumentation ; Packaging - 8. SELECTED TOPICS - Formulation of Emulsions-HLB-Biodegradability - Regulations - BIBLIOGRAPHY - LIST OF EMULSIFYING AGENTS - SUPPLIERS OF EMULSIFYING AGENTS - GLOSSARY - INDEX - Introduction - Emulsions, though not new, are finding new and wider applications daily. One of the first references to emulsions was recorded by Galen(131-c.201), the Greek physician. Beginning with that early referenceto the emulsifying power of beeswax, the art and science of emulsificationhas flourished.Emulsions are prepared and used for a variety of reasons. As oilpaint cannot be applied to a damp surface, it is emulsified in water.The oil paint, then, in the form of an emulsion, can be applied to a dampsurface. Therefore, the emulsion can change the application characteristicsof a material.Water is a desirable, cheap diluent, and an emulsion is an easymethod of using water to dilute materials that are not soluble in water.In addition, the fire hazard of flammable water-insoluble materials canbe decreased through emulsification.The odor and taste of water-insoluble materials can be reduced bythe use of an emulsion. Cod-liver oil, for example, loses much of itsfishy, oily taste when it is emulsified.The kinetics of many reactions are enhanced through the use ofemulsion polymerization techniques.On the other hand, emulsions are difficult to manufacture. A smalldeviation in temperature or mixing speed or small amounts of impuritiescan prevent the formation of a stable emulsion. Emulsionsare sensitive in varying degrees to heat, cold, and age. The productionof good, stable emulsions, therefore, is the combination of science andart. It is the purpose of this book to describe the art and technique ofemulsification.