2016
DOI: 10.1007/s11743-016-1879-7
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Synthesis and Properties of a Novel Branched Polyether Surfactant

Abstract: A novel branched polyether surfactant (TPE) was prepared by anion polymerization with different proportions of propylene oxide (PO) and ethylene oxide (EO) using 1,1,2,2‐tetrakis(4‐hydroxyphenyl)ethane as a core. The structures and average molecular weight (Mn) of the TPE were characterized by 1H NMR and GPC. The cloud point was determined by turbidimetry in the presence of inorganic salts. Inorganic salts decreased the cloud point of TPE polyether in the following order: Na2CO3 > Na2SO4 > NaCl > CaCl2 > MgCl2… Show more

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Cited by 11 publications
(11 citation statements)
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“…This is because the hydrophilicity of the polyether demulsifier increases with the increase in the proportion of EO. 55,56 The improvement of hydrophilicity makes the demulsifier reach the oil−water surface faster, the surface tension of the oil−water interface is weakened, the strength of the interface membrane of the oil−water interface is reduced, and the dehydration rate is increased. But greater hydrophilicity is not always better.…”
Section: ■ Results and Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…This is because the hydrophilicity of the polyether demulsifier increases with the increase in the proportion of EO. 55,56 The improvement of hydrophilicity makes the demulsifier reach the oil−water surface faster, the surface tension of the oil−water interface is weakened, the strength of the interface membrane of the oil−water interface is reduced, and the dehydration rate is increased. But greater hydrophilicity is not always better.…”
Section: ■ Results and Discussionmentioning
confidence: 99%
“…By comparing FYJP1, FYJP2, FYJP3, and FYJP4 in Figure a,c, it can be seen that when the PO content is constant, the amount of dehydration and the dehydration rate increase significantly as the EO content increases. This is because the hydrophilicity of the polyether demulsifier increases with the increase in the proportion of EO. , The improvement of hydrophilicity makes the demulsifier reach the oil–water surface faster, the surface tension of the oil–water interface is weakened, the strength of the interface membrane of the oil–water interface is reduced, and the dehydration rate is increased. But greater hydrophilicity is not always better.…”
Section: Results and Discussionmentioning
confidence: 99%
“…When the temperature is elevated enough to cause a change of the solution from clear to turbid, the intersection is taken as the cloud point. 22,23 Figure 3a demonstrates the temperature dependence of turbidity. For DP, a linear-ship appears between its turbidity and temperature in the experimental range, and thus, no cloud point is found.…”
Section: Resultsmentioning
confidence: 99%
“…The high interfacial activity is beneficial for the hydrophilic amine groups of the demulsifier molecule to rapidly diffuse to the oil−water interface when CHPEI-2 demulsifiers are added to the O/W emulsions. As a result of the specific highly branched structure, 39 the hydrophilic groups multipointly stretch to water droplets; nevertheless, the hydrophobic groups gather around the water droplets. The demulsifier rapidly destroys the interface film and causes large oil droplets to aggregate during the early stage of the demulsification process.…”
Section: Energy and Fuelsmentioning
confidence: 99%