Showing papers on "Emulsified fuel published in 1991"

Microemulsions and emulsions in foods

Abstract: Food Emulsions: An Introduction Surfactant Association Structures, Microemulsions, and Emulsions in Foods Solubilization of Water and Water-Soluble Compounds in Triglycerides Emulsions of Reversed Micellar Phases and Aqueous Dispersions of Cubic Phases of Lipids: Some Food Aspects Preparation of 2-Monoglycerides Dioctyl Sodium Sulfosuccinate-Sorbitan Monolaurate Microemulsions Sucrose Esters as Emulsions Stabilizers Liposarcosine-Based Polymerizable and Polymeric Surfactants Competitive Adsorption and Protein-Surfactant Interactions in Oil-in-Water Emulsions Protein-Glyceride Interaction: Influence on Emulsion Properties Thermodynamics of Interfacial Films in Food Emulsions Evaluation of Stabilizers for Synthetic Vesicles and Milk Fat Globules Under Drying Stress Interaction of Proteins with Sucrose Esters Importance of Hydrophobicity of Proteins in Food Emulsions Excellent Emulsifying Properties of Protein-Dextran Conjugates Effect of Polysaccharide on Flocculation and Creaming in Oil-in-Water Emulsions Effects of Electrolyte on Stability of Concentrated Toluene in Water Miniemulsions: An Electroacoustic Study

Non-hydrocarbon invert emulsions for use in well drilling operations

Abstract: Brine-in-glycol emulsions are shown for use as well working fluids. The fluids have a glycol external phase and a brine internal phase. The separate phases are emulsified to create an emulsion and weighted with traditional weighting agents. The external phase is soluble or dispersible in sea water when diluted upon discharge.

Stabilized oil-in-water emulsions

Abstract: The present invention relates to stabilized, concentrated or diluted emulsions of the oil-in-water (O/W) type providing pesticidal activity and their use. More specifically the invention relates to stable O/W macroemulsions which comprise one or more pesticidal active ingredients in both the oil and water phases, wherein the oily phase is emulsified or dispersed in the water phase by an emulsifying system; and wherein the emulsions are further stabilized by a solid dispersing agent, namely titanium dioxide, which maintains or improves the emulsion stability. It also relates to a suspoemulsion obtained by milling the said emulsion with an additional solid pesticidal substance.

Preparation of Triglyceride O/W Emulsions by D Phase Emulsification

Abstract: The reasons why emulsification of vegetable oils by physico-chemical technics is difficult were studied using phase diagrams of nonionic surfactant/oil/water systems. The phase diagrams indicated the solubility of oil in a surfactant continuous phase to be higher for a hydrocarbon system than a that of a triglyceride system and solubility of surfactant in the oil phase to be higher for a triglyceride system. All the oil to be emulsified must be dissolved in the surfactant continuous phase to produce fine O/W emulsions in conventional phase inversion emulsification. To stabilize O/W emulsions, no surfactants should be present in the oil phase at a concentration exceeding cmc (critical micellization concentration). Thus, hydrophilic surfactants must be used to stabilize O/W emulsions for emulsion systems of triglyceride. D phase emulsification can produce fine O/W emulsions only by hydrophilic surfactants. This method is thus useful for the emulsification of vegetable oils. Several types of vegetable oils were emulsified in submicron droplets by this method.

Process for preparing microemulsion

Abstract: Microemulsions of fatty oils in water are prepared by heating a crude emulsion of these ingredients to above the phase inversion temperature and then cooling to room temperature. The emulsions are useful for drug delivery.

Candelilla wax emulsion, preparation and stability

Abstract: Wax in water emulsions were prepared with candelilla wax using a modified conventional method of high pressure homogenization for foods. The resulting emulsions were compared to coconut oil-in-water emulsions. A model based on spectra absorbance analysis was used to evaluate creaming rates of wax-in-water emulsions as well as coconut oil-in-water emulsions, prepared at different homogenization pressures. It showed creaming rates for wax-in-water emulsion were lower than for oil-in-water emulsion. Wax-in-water emulsions prepared at 4100 kPa produced suspended globules of 1.89 μmin size; emulsions prepared at higher homogenization pressures produced smaller average particle sizes, i.e., 0.66 μm at 27560 kPa.

Sedimentation tests for rolling oils

Abstract: Sedimentation experiments have been performed with steel and iron oxide micrometresized particles in pure liquids and industrial oils emulsified in water. They demonstrated the influence of viscosity and the action of certain surfactants dissolved in pure liquids on the aggregation or dispersion of the particles. It was also seen that some stable emulsions can be broken down by the presence of the particles which adsorb the surfactants from the emulsions. The results of these novel tests are positively correlated with the rolling oil quality in industrial conditions.

Application of Emulsified Heavy Fuel to Marine Diesel Engines

Abstract: This paper is concerned with the emulsification of residual fuel to improve the combustion of marine diesel engines.The experiment was conducted to investigate the effective water particles size and the stability of emulsified fuel, and the effects of water particles size and water content ratio which were dispersed in fuel on engine performances and burning characteristics were investigated by means of a marine diesel engine.It has been found that the minuteness and homogeneity of water particles dispersed in fuel are the most important factors for applying emulsified fuel to marine diessel engines.

Explosive containing large quantity of emul- sifier

Abstract: The present invention relates to water-in-oil emulsion explosive compositions comprising a discontinuous aqueous phase, a continuous water-immiscible organic phase, and an emulsifier content being at least 45% by weight of the emulsified fuel phase which decreases precompression or dead pressing.

New water-in-oil emulsions

Abstract: Described are water-in-oil emulsions containing an emulsion polymerizate which is soluble in or swells in water, the oil phase, which is not miscible with water in all proportions, consisting at least partly of mono-ether compounds. Also described are a method of preparing such emulsions and their use as precipitation, sedimentation and/or thickening agents.