1961
DOI: 10.1111/j.1749-6632.1961.tb44987.x
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Formation of Microemulsions by Amino Alkyl Alcohols

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Cited by 151 publications
(41 citation statements)
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“…Surfactant and co-surfactant get preferentially adsorbed at the interface, reducing the interfacial energy as well as providing a mechanical barrier to coalescence. Decrease in the free energy required for emulsion formation consequently improves the thermodynamic stability of the microemulsion for- mulation (34,35). Therefore, the selection of oil and surfactant, and the mixing ratio of oil to S/CoS, play an important role in the microemulsion formation.…”
Section: Construction Of a Pseudo-ternary Phase Diagrammentioning
confidence: 99%
“…Surfactant and co-surfactant get preferentially adsorbed at the interface, reducing the interfacial energy as well as providing a mechanical barrier to coalescence. Decrease in the free energy required for emulsion formation consequently improves the thermodynamic stability of the microemulsion for- mulation (34,35). Therefore, the selection of oil and surfactant, and the mixing ratio of oil to S/CoS, play an important role in the microemulsion formation.…”
Section: Construction Of a Pseudo-ternary Phase Diagrammentioning
confidence: 99%
“…Lipids, however, are highly insoluble in water (their critical micelle concentration is typically in the < 10 −6 M range [1]), which makes the above interpretation for the surface tension largely irrelevant as there is almost no exchange of lipids between the bilayer membrane and the embedding aqueous medium. More commonly, the surface tension is considered as a measure for the elastic response of a membrane with a fixed number of lipids to area variations [9,10]. This view clearly differs from the meaning of the term "surface tension" for fluid/fluid interfaces, where it serves as a measure for the free energy penalty resulting from an exchange of molecules between the "bulk" phases and the "interface" [11].…”
Section: Introductionmentioning
confidence: 99%
“…The decrease in the free energy required for the emulsion formation consequently improves the thermodynamic stability of the microemulsion formulation (Groves, 1976;Schulman and Montagne, 1961). Therefore, the selection of oil and surfactant and the ratio of oil to S/Co-S, are important in the formation of microemulsion.…”
Section: Construction Of Pseudo-ternary Phase Diagramsmentioning
confidence: 99%