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Studies of recent years have determined that oil emulsions are also characterized by a degree of water saturation. Since as water saturation increases (water dispersion in oil), the viscosity of oil emulsions increases significantly.The article investigated the rheological properties of various artificially created emulsions based on rheological complex oils at different temperatures. It has been determined that with an increasing of water cut and water saturation, the viscosity of the system will increase.The article also investigated the effect of changing the water content of oil on its demulsification. It has been found that by purposeful enlargement of water saturation it is possible to significantly reduce the demulsifier consumption while maintaining the efficiency of the dehydrating process.Demulsifier Disolvan-4411 was used for demulsification process. Water-oil emulsions with an initial water cut 22%were dosed with various reagent additives and samples were taken for analyzing. Temperature kept identical during all studies. The effectiveness of water-oil emulsions before and after demulsification with the demulsifier was evaluated by the amount of water dropped from stable water-emulsion in graduated bottles (method Bottle Test).Analyzing the stability of oil emulsions depending on water drop, according consumption of demulsifier we found that 2 factors impact effectiveness of demulsification process: the content of aqueous phase and degree of its dispersion. The result of experimental studies show that with an increase in oil water saturation, consumption of demulsifier decreases. Only with increasing water saturation percentage 70% and higher, the water drop rate exceeds 99%, which meets oil treatment requirementsKeywords: oil emulsions, water saturation, viscosity, demulsification, demulsifier, flow curves.

INFLUENCE OF THE WATER SATURATION DEGREE ON DEMULSIFICATION OF THE RHEOLOGIC COMPLEX OILS