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The article contains sections titled: 1. Terminology 2. Production of Disperse Systems 3. Stabilization of Disperse Systems 3.1. Attraction Forces 3.2. Repulsion Forces 3.2.1. Electrostatic Interaction 3.2.2. Steric Stabilization 3.3. DLVO Theory 4. Destruction of Disperse Systems 4.1. Forces and Mechanisms 4.2. Practical Methods 5. Dispersants 5.1. Dispersant Classes 5.1.1. Ligninsulfonic Acids 5.1.2. Formaldehyde Condensation Products 5.1.3. Protein Condensation Products 5.1.4. Polymers 5.1.5. Surfactants 5.1.6. Polyphosphates and Derivatives 5.1.7. Other Dispersants 5.2. Properties and Mode of Action 5.3. Applications 5.3.1. Conditioning of Dyes or Pigments 5.3.2. Disperse Dyes and Dispersants for the Textile Industry 5.3.3. Production of Polymer Dispersions 5.3.4. Application of Polymer Dispersions 5.3.5. Adhesive Dispersions 5.3.6. Detergents 5.3.7. Photographic Industry 5.3.8. Agriculture 5.3.9. Cosmetic and Pharmaceutical Industry 5.3.10. Cleaning and Polishing Agents 5.4. Testing
The article contains sections titled: 1. Terminology 2. Production of Disperse Systems 3. Stabilization of Disperse Systems 3.1. Attraction Forces 3.2. Repulsion Forces 3.2.1. Electrostatic Interaction 3.2.2. Steric Stabilization 3.3. DLVO Theory 4. Destruction of Disperse Systems 4.1. Forces and Mechanisms 4.2. Practical Methods 5. Dispersants 5.1. Dispersant Classes 5.1.1. Ligninsulfonic Acids 5.1.2. Formaldehyde Condensation Products 5.1.3. Protein Condensation Products 5.1.4. Polymers 5.1.5. Surfactants 5.1.6. Polyphosphates and Derivatives 5.1.7. Other Dispersants 5.2. Properties and Mode of Action 5.3. Applications 5.3.1. Conditioning of Dyes or Pigments 5.3.2. Disperse Dyes and Dispersants for the Textile Industry 5.3.3. Production of Polymer Dispersions 5.3.4. Application of Polymer Dispersions 5.3.5. Adhesive Dispersions 5.3.6. Detergents 5.3.7. Photographic Industry 5.3.8. Agriculture 5.3.9. Cosmetic and Pharmaceutical Industry 5.3.10. Cleaning and Polishing Agents 5.4. Testing
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
10.720/,,) was almost 3 times lower than this ratio in bitter kerneled almond (31.97Olo). Sweet and bitter kernels of apricot constituted a high portion of their nuts; 27.12 and 31.43 % respectively (Table 1). (1.4625-1.4640), saponification value (187.3-189.3) as well as fatty acid composition Of the Lipid characteristics of the 5 Iranian nuts differed somewhat from those reported in the Literature (1-5) for nuts of other origins. In this study myristic acid was * Vorfrag anlallich der DGF-Vortragstagung in Hamburg am 6. Oktober 1975. 0.70), refractive index
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