Page 274 - Introduction to Colloid and Surface Chemistry
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Emulsions and foams  263

        with  large  droplets,  through  blue-white,  then  gray-translucent,  to
        transparent, with small microemulsion  droplets.
          In nearly  all emulsions,  one of the phases is aqueous and the  other
        is (in  the  widest  sense of the  term)  an  oil.  If the  oil is the  dispersed
        phase, the  emulsion  is termed an oil-in-water (O/W)  emulsion;  if the
        aqueous  medium  is  the  dispersed  phase,  the  emulsion  is  termed  a
         water-in-oil (W/O) emulsion. There are several methods by which the
        emulsion  type  may be  identified.

         1.  In  general,  an  O/W  emulsion  has  a  creamy texture  and  a  W/O
           emulsion  feels  greasy.
        2.  The  emulsion  mixes readily with a liquid which is rniscible with its
           dispersion medium.
        3.  The  emulsion  is readily coloured  by dyes which  are soluble in  the
           dispersion  medium.
        4.  O/W emulsions  usually have a much higher electrical conductivity
           than  W/O  emulsions.


        Emulsifying agents and emulsion  stability

        Probably  the  most  important  physical property  of an  emulsion  is its
        stability. The  term  'emulsion stability' can be  used  with  reference  to
        three essentially  different  phenomena -  creaming (or sedimentation),
        coagulation  and a breaking of the emulsion  due to droplet  coalescence.
          Creaming results from  a density difference between  the two  phases
        and  is not  necessarily  accompanied  by droplet  coagulation,  although
        it  facilitates  this  process.
          Droplet  collisions  may  result  in  coagulation,  which, in turn, may
        lead  to  coalescence  into  larger  globules.  Eventually,  the  dispersed
        phase may become a continuous phase, separated from the  dispersion
        medium   by  a  single  interface.  The  time  taken  for  such  phase
        separation may be anything from seconds to years,  depending on the
        emulsion  formulation and manufacturing conditions.
          Assessment  of  the  stability  of  an  emulsion  against  coalescence
                              218
        involves droplet counting . The most unequivocal  method (but  one
        which is rather laborious)  is to  introduce  a suitably diluted sample of
        the  emulsion into a haemocytometer cell and count  the  microscopic-
        ally visible  particles manually.
          The  Coulter  counter  affords  a  convenient  indirect  technique  for
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