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Effect of Extended Surfactant Structure on Interfacial Tension and Microemulsion Formation with Triglycerides
Author(s) -
Phan T. T.,
Attaphong C.,
Sabatini D. A.
Publication year - 2011
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-011-1784-1
Subject(s) - microemulsion , pulmonary surfactant , branching (polymer chemistry) , surface tension , hydrocarbon , chemistry , chemical engineering , triglyceride , organic chemistry , polymer chemistry , thermodynamics , cholesterol , biochemistry , physics , engineering
In this work, the impacts of extended surfactant structure (number of polypropylene oxide PO groups and branching nature of the hydrocarbon chain) on microemulsion formation and IFT values were examined with triglyceride oils. The results show that branching of the hydrocarbon tail of extended surfactants lowers optimum salinity and IFT values. The results also show that for the surfactants studied ultralow IFTs and microemulsion formation with vegetable oils can be achieved using extended surfactants with at least eight PO groups.