The effect of the hydrophobicity of microchannels and components in water and oil phases on droplet formation in microchannel water-in-oil emulsification

Monodispersed microbubble formation using microchannel technique

“…The viscosity and pH of surfactant and protein aqueous solutions were almost identical, whereas there was a considerable difference in the surface tension among these solutions. The previous studies for liquid-liquid systems show that the droplet size is affected by viscosity (Kawakatsu et al, 2001) and is not affected by interfacial tension . Therefore, we investigated the effect of surface tension and viscosity in detail, the discussion of which is presented below.…”

“…This good correlation means that the difference between the average bubble size and the average droplet size is well explained by the viscosity difference. Previous studies for liquid-liquid systems reported that the droplet size was affected by the viscosities of both phases (Kawakatsu et al, 2001) and independent of the interfacial tension . With respect to the microbubble formation using SDS, the average bubble size was not affected by the surface tension in the SDS concentration range of 0.02-0.3 wt % (surface tension range of 36.2-48.9 mN/m), and the average bubble size increased with increasing continuous-phase viscosity.…”

Emulgieren mit mikrostrukturierten Systemen

“…Ohne spezielle Behandlung der Oberfläche ist diese hydrophil und somit für das Herstellen von O/W-Emulsionen geeignet. K A W A K A T S U et al [19] verwendeten unterschiedliche Formen der Oberflächen-modifikation und konnten auf diese Weise monodisperse W/O-Emulsionen herstellen.…”

Surfactants Based on Natural Fatty Acids

“…This small impurity had a pronounced stabilizing effect on the gel phase. In addition, the phase behaviour of commercial tetraglycerol [78], pentaglycerol [79] and decaglycerol fatty acid esters [80] have been reported.…”