Evaluacion experimental del factor de estabilidad en nanoemulsiones dodecano/agua

TL;DR

This study experimentally evaluates the stability factor of ionic nanoemulsions composed of dodecane and water, analyzing how ionic strength influences stability and the roles of buoyancy and Ostwald ripening.

Contribution

It provides experimental data on nanoemulsion stability, highlighting the effects of ionic strength and identifying key mechanisms affecting aggregation rates.

Findings

Stability factor varies with ionic strength.

Buoyancy and Ostwald ripening influence aggregation.

Different oil compositions affect stability.

Abstract

The turbidity of four different oil/water (o/w) ionic nanoemulsions is studied as a function of time. The emulsions are stabilized with sodium dodecyl sulphate, and are composed of pure dodecane, and mixtures of dodecane, squalene and tetrachloroethylene. For each system plots of the stability factor as a function of the ionic strength of the solution are reported. The results allow establishing the relative importance of buoyancy and Ostwald ripening on the aggregation rates.