Influence of ripening and creaming on the aggregation rate of dodecane-in-water nanoemulsions. Is the creaming rate an appropriate measure of emulsion stability?
arXiv:1305.7497
Abstract
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.
29 pages, 5 figures
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