Abstract
IN 1925, Seifriz1 made a number of interesting observations on the emulsification of hydrocarbon oils with water, using casein as emulsifier. He showed, for example, that oils ranging in density from 0.664 to 0.820 gave stable emulsions of the oil-in-water type; those of density 0.857 to 0.895 gave stable emulsions of the water-in-oil type; while oils intermediate in density gave emulsions which separated immediately. So far as we are aware, no adequate explanation of these results has been offered, but a simple explanation is possible on the basis of recent developments in the study of the liquid state.2. The hypothesis to be advanced has important consequences for the theory of emulsification and detergent action.
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References
Seifriz, J. Phys. Chem., 29, 587; 1925.
Stewart, Reviews of Modern Physics, 2, 116; 1930.
Hardy, Phil. Trans., A, 230, 1; 1931.
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SPEAKMAN, J., CHAMBERLAIN, N. Emulsification. Nature 130, 274 (1932). https://doi.org/10.1038/130274a0
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DOI: https://doi.org/10.1038/130274a0
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