Monday, June 3, 2013

1305.7497 (Yorlis Mendoza et al.)

Influence of ripening and creaming on the aggregation rate of
dodecane-in-water nanoemulsions. Is the creaming rate an appropriate measure
of emulsion stability?

Yorlis Mendoza, Kareem Rahn-Chique, Antonio M. Puertas, Manuel S. Romero-Cano, German Urbina-Villalba
The behavior of four oil-in-water (O/W) ioinic nanoemulsions composed of dodecane, and mixtures of dodecane with squalene and tetra-chloro-ethylene is studied. These nanoemulsions were stabilized with sodium dodecyl sulfate (SDS). The behavior of the turbidity and the average radius of the emulsions were followed as a function of time. The results illustrate the shortcomings of characterizing the stability of emulsions by their creaming rate.
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