On the basis of the phase diagram of water and the nonionic detergent Triton X‐114R (p‐tert‐octylphenol polyoxyethylene with 7 to 8 moles oxyethylene units), results of polarization microscopy and rheological studies are compared with results obtained by freeze‐fracture electron microscopy. The ultrastructure of the mesomorphic phase, the optically isotropic solution, and the phases separated in the miscibility gap are shown in detail.
Ergänzend zu dem I. Teil dieser Arbeit [1] werden Viskositätsmessungen, automatische Abkühlungskurven und Messungen der Trübungspunkte mitgeteilt, die die Existenz eines Polydihydrates nachweisen, das durch seine flüssig‐kristallin kubische Struktur im Polarisationsmikroskop nicht sichtbar ist. Es wird gezeigt, daß im Zweiphasengebiet das Pentahydrat je nach Temperaturlage mit verschiedenen Hydraten im Gleichgewicht steht. — Der molekulare Aufbau der verschiedenen Hydrate wird durch Wasserstoffbrückenbindungen erklärt. die zwischen den Sauerstoffatomen der Polyoxyäthylenketten und denen der Wassermolekeln ausgebildet wurden. Es entstehen Wasserbrücken, durch die ein stufenförmiger Aufbau der verschiedenen Hydratstrukturen verständlich wird. ‐ Bei den niederen, meist kristallinen Hydraten wird das Wasser in die Helixstruktur des wasserfreien Polyglykoläthers eingelagert, so daß Wasserbrücken an ein und derselben Polyglykolättierkette entstehen. ‐ Bei den flüssig‐kristallinen Polyglykolätherpolyhydraten führen Wasserbrücken zunächst zu einer Verbindung zwischen einzelnen Polyoxyälhylenketten. Es entsteht eine Lamellenstruktur. Eine Verknüpfung der einzelnen Ebenen führt zu einer kubischen Struktur. Diese wird bei einer vollständigen Sättigung mit Wassermolekeln zu einer hexagonalen Anordnung verschoben.
The article contains sections titled: 1. Definitions 2. Properties of Emulsions 2.1. Droplet Formation 2.2. Enveloping of the Droplet Surface 2.3. Electrical Charge of Emulsion Droplets 2.4. Interfacial Tension 2.5. Stability 2.6. Sedimentation and Coalescence 2.7. Phase Volume Ratio 2.8. Emulsion Type 2.9. Phase Reversal 2.10. Rheology 3. Basic Processes in the Preparation of Emulsions 3.1. Breaking up to Drops 3.2. Increase in Surface Area 3.3. Work of Division 3.4. Decreasing the Interfacial Tension 3.5. Other Factors Governing Emulsification 3.6. Mixed Emulsifiers 4. Basic Processes in the Stabilization of Emulsions 4.1. Electric Charge 4.2. Steric Factors 4.2.1. Molecular Mobility 4.2.2. Complex Formation 4.2.3. Polymers in Emulsions 4.3. Further Stability Factors 4.4. Long‐Term Stability 4.5. Emulsion Thickening Agents 4.6. Cream Formation 5. Preparation of Emulsions 5.1. Theories Relating to Mechanical Disintegration 5.2. Emulsifying Machines 5.3. Use of Emulsifiers 5.3.1. General Rules 5.3.2. Preparation of Multiple Emulsions 5.3.3. Preparation of Microemulsions 5.3.4. Spontaneous Emulsification 5.3.5. Inorganic Emulsifiers 6. Breaking of Emulsions 7. Chemical Structure of Emulsifiers 7.1. Surface‐Active Emulsifiers 7.2. Natural Products 7.3. Inorganic Emulsifiers 7.4. Sources of Supply 8. Chemical Structure of Emulsion Promoters 8.1. Polymers 8.2. Special Emulsion Promoters 9. Selection of Emulsifiers 9.1. Selection Criteria 9.2. Selection Systems 9.3. Assignment of HLB Values 9.4. Selection Procedure 10. Fields of Application 10.1. Cosmetics 10.2. Pharmaceutical Preparations 10.3. Agriculture 10.4. Crop Protection 10.5. Food Industry 10.6. Textile Industry 10.7. Plastics Industry 10.8. Building Industry 10.9. Paints and Coatings 10.10. Paper Industry 10.11. Leather Industry 10.12. Mining 10.13. Metal Industry 10.14. Electroplating 10.15. Polishes, Manufacture and Removal 10.16. Petroleum Industry 10.17. Mineral Oil Industry 10.18. Adhesives Industry 10.19. Photographic Industry 10.20. Chemical Industry 10.21. Detergents and Cleansers 10.22. Special Applications 11. Investigation of Emulsions 11.1. Stability 11.2. Emulsion Type 11.3. Droplet Size and Droplet Size Distribution 11.4. Interfacial Tension 11.5. Required HLB Value 11.6. Physical Parameters of Emulsions
Electron Microscopy / Liquid Crystals / Micelles / Microscopy / Phase DiagramsThe phase diagram of the reaction product of p-tert-octyl-phenol with 7 -8 mole ethylene oxide (@Triton X-114) and water and of mixtures of oleic acid amide heptaglycol ether with water show that mesomorphous structures are existent down to the range of the CMC. -In the miscibilitygaps of the phase diagrams, lamellar structures occur in the surfactant-rich phases, of which photographs taken with the polarizing and electron microscope are shown. These lamellae can store considerable quantities of foreign substances. They can, for example, store hydrophobic proteins while the hydrophilic proteins remain behind in the aqueous phase. In this way, it is possible to easily separate hydrophobic proteins form hydrophilic ones. -It is shown that a miscibility gap is formed in polyglycol ether/water systems through a dehydration of water-soluble hydrate structures, which are stable in the solution below the miscibility gap. Split miscibility gaps are formed through a stepwise dehydration of the water-rich hydrate structures.
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