BRCMINATED, CHLORINATED AND HYDROXYLATED SURFACTANTS DERIVED FROM OLEYL CHAIN - PART II EMULSIFYING PROPERTIES
作者:
N. Garti,
A. Aserin,
期刊:
Journal of Dispersion Science and Technology
(Taylor Available online 1986)
卷期:
Volume 7,
issue 5
页码: 499-511
ISSN:0193-2691
年代: 1986
DOI:10.1080/01932698608943475
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
Bromination, chlorination and hydroxylation were carried out on the hydrophobic chain of several commercially available nonionic surfactants in order to modify their hydrophobic characteristics without changing their hydrqphilic iroities- Ethoxy-lated oleyl alcohols, as well as ethoxylated oleic acid, and polyglycerol esters were examined and it was found that paraf-finic oil in water emulsions can be stabilized using these new surfactants. The derivatization of the nonionic surfactants increased their overall hydrophilicity and as a result higher HLB value was obtained for any of the surfactants.It should be noted that inspite the fact that hydrqphilic groups were introduced into the hydrocarbonic chain, stable emulsions were prepared and in some cases even better stabilities were measured.
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