Contact Angle Measurements Using a Simplified Experimental Setup

Lamour, Guillaume; Hamraoui, Ahmed; Buvailo, Andrii I.; Xing, Yangjun; Keuleyan, Sean; Prakash, Manu; Eftekhari-Bafrooei, Ali; Borguet, Eric

doi:10.1021/ed100468u

Cited by 237 publications

(181 citation statements)

References 20 publications

Supporting

Mentioning

175

Contrasting

Unclassified

Order By: Relevance

“…The acid value was determinated by (SNI) 01-3555-1998. The measurement of the surface tension of the lecithin refers to Lamour et al (2010), which was determined based on size drop analysis. The surface tension was calculated by a Zisman plot, and measurement of the zeta potential was made using a Horiba Nano Partica SZ-100 instrument.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Papain Enzyme Dosage on the Modification of Egg-yolk Lecithin Emulsifier Product through Enzymatic Hydrolysis Reaction

Setiadi¹,

Hidayah²

2018

IJTech

View full text Add to dashboard Cite

Lecithin is needed as a bioemulsifier product in stabilizing agents for the food, pharmaceutical and cosmetic industries due to its renewability and as it is environmentally friendly. In the food industry, most of the emulsifiers used are the oil-in-water (O/W) type. Lecithin can be seen as a promising emulsifier product because it is extracted from egg yolk and modified by enzymatic hydrolysis reaction using the papain enzyme. This modification will change the molecular structure of the compound, which makes lecithin more stable in the oil-in-water type of emulsion. This study aims to determine the optimum amount of papain enzyme used in the hydrolysis reaction to achieve the most stable O/W lecithin emulsion type. The results show that the breaking of a single fatty acid chain from the structure of lecithin can be demonstrated by FTIR instrumentation. The fatty acids detected from the lecithin structure are shown at wavenumber 1699.45 cm -1 (C=O), 1231.44 cm -1 (C-O), 1422.45 cm -1 (C-O-H), 1092.85 cm -1 (C-C), 665.89 cm -1 (CH2), and 3400.57 (-OH in carboxylate). Determination of the modified lecithin yield was made by several tests, namely a stability test, and tests for acid value, surface tension and zeta potential. From the results of tests, the emulsion stability for the O/W type was achieved in modified-lecithin using a 4% papain enzyme dosage, with a stability duration of up to 31 hours. The lowest acid number was achieved in modified-lecithin using a 2% papain enzyme dosage with value of 10.40. The lowest surface tension was obtained in modified-lecithin using a 2% papain enzyme dosage with a surface tension value of 48.68 dyne/cm. The zeta potential of the modified-lecithin using a 2% papain enzyme had a value of -94.8 mV. These results show that the enzymatic hydrolysis of lecithin using a papain enzyme is clearly able to enhance the emulsifier properties of the lecithin produced.

show abstract

Section: Discussionmentioning

confidence: 99%

The Effect of Papain Enzyme Dosage on the Modification of Egg-yolk Lecithin Emulsifier Product through Enzymatic Hydrolysis Reaction

Setiadi¹,

Hidayah²

2018

IJTech

View full text Add to dashboard Cite

show abstract

“…The contact angle measurement accuracy by AutoCAD was verified by comparing values with results from an image processing software (ImageJ with a plugin function (Contact Angle)). The accuracy and repeatability of contact angle measurement with ImageJ have been verified in [41,42]. Figure 2a.…”

Section: Contact Angle Measurementmentioning

confidence: 99%

Direct Measurement of Static and Dynamic Contact Angles Using a Random Micromodel Considering Geological CO2 Sequestration

Jafari

Jung

2017

Sustainability

View full text Add to dashboard Cite

Abstract:The pore-level two-phase fluids flow mechanism needs to be understood for geological CO 2 sequestration as a solution to mitigate anthropogenic emission of carbon dioxide. Capillary pressure at the interface of water-CO 2 influences CO 2 injectability, capacity, and safety of the storage system. Wettability usually measured by contact angle is always a major uncertainty source among important parameters affecting capillary pressure. The contact angle is mostly determined on a flat surface as a representative of the rock surface. However, a simple and precise method for determining in situ contact angle at pore-scale is needed to simulate fluids flow in porous media. Recent progresses in X-ray tomography technique has provided a robust way to measure in situ contact angle of rocks. However, slow imaging and complicated image processing make it impossible to measure dynamic contact angle. In the present paper, a series of static and dynamic contact angles as well as contact angles on flat surface were measured inside a micromodel with random pattern of channels under high pressure condition. Our results showed a wide range of pore-scale contact angles, implying complexity of the pore-scale contact angle even in a highly smooth and chemically homogenous glass micromodel. Receding contact angle (RCA) showed more reproducibility compared to advancing contact angle (ACA) and static contact angle (SCA) for repeating tests and during both drainage and imbibition. With decreasing pore size, RCA was increased. The hysteresis of the dynamic contact angle (ACA-RCA) was higher at pressure of one megapascal in comparison with that at eight megapascals. The CO 2 bubble had higher mobility at higher depths due to lower hysteresis which is unfavorable. CO 2 bubbles resting on the flat surface of the micromodel channel showed a wide range of contact angles. They were much higher than reported contact angle values observed with sessile drop or captive bubble tests on a flat plate of glass in previous reports. This implies that more precaution is required when estimating capillary pressure and leakage risk.

show abstract

“…Hydrophilicity of membrane Hydrophilicity of the membrane was measured using water contact angle method [15]. The membrane with flat surface was placed on a glass slide.…”

Section: Water Sorption and Stabilitymentioning

confidence: 99%

Characterization of Butanediol-Alginate Ester as Candidate of Hemodialysis Membrane

et al. 2015

View full text Add to dashboard Cite

show abstract

Contact Angle Measurements Using a Simplified Experimental Setup

Cited by 237 publications

References 20 publications

The Effect of Papain Enzyme Dosage on the Modification of Egg-yolk Lecithin Emulsifier Product through Enzymatic Hydrolysis Reaction

The Effect of Papain Enzyme Dosage on the Modification of Egg-yolk Lecithin Emulsifier Product through Enzymatic Hydrolysis Reaction

Direct Measurement of Static and Dynamic Contact Angles Using a Random Micromodel Considering Geological CO2 Sequestration

Characterization of Butanediol-Alginate Ester as Candidate of Hemodialysis Membrane

Contact Info

Product

Resources

About