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作 者:ZHOU Yongsheng AN Xueqin SHEN Weiguo ZHANG Yinghua
机构地区:[1]Department of Chemistry, Lanzhou University, Lanzhou 730000, China [2]College of Chemistry and Environment Science, Nanjing Normal University, Nanjing 210097, China [3]Department of Chemistry, East China University of Science and Technology, Shanghai 200237, China
出 处:《Chinese Science Bulletin》2006年第9期1138-1140,共3页
基 金:This work was supported by the National Natural Science Foundation of China (Grant Nos. 20573056, 20473035 and 20273032);the New Technique Foundation of Jiangsu Province (Grant No. BG-2005041).
摘 要:Phase behavior of scCO2 microemul- sion formed with food grade surfactant sodium bis-(2-ethylhexyl) sulfosuccinate (AOT) was studied Critical microemulsion concentration (cμc) was de- duced from the dependence of pressure of cloud points on the concentration of surfactant AOT at con- stant temperature and water concentration. The re- sults show that there are transition points on the cloud point curve in a very narrow range of concen- tration of surfactant AOT. The transition points were changed with the temperature and water concentra- tion. These phenomena show that lower temperature is suitable to forming microemulsion droplet and the microemulsion with high water concentration is likely to absorb more surfactants to structure the interface.Phase behavior of scCO2 microemulsion formed with food grade surfactant sodium bis-(2-ethylhexyl) sulfosuccinate (AOT) was studied. Critical microemulsion concentration (cpc) was deduced from the dependence of pressure of cloud points on the concentration of surfactant AOT at constant temperature and water concentration. The resuits show that there are transition points on the cloud point curve in a very narrow range of concen- tration of surfactant AOT. The transition points were changed with the temperature and water concentration. These phenomena show that lower temperature is suitable to forming microemulsion droplet and the microemulsion with high water concentration is likely to absorb more surfactants to structure the interface.
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