Spontaneous ethanol-water emulsification as a precursor for porous particle formation: Understanding the role of dissolved carbohydrates  

作　　者：P.L. Xiao s. Mansouri V. Suriya Hena Y.K. Bong K. Hapgood M.W. Woo 

机构地区：[1]Department of Chemical Engineering, Faculty of Engineering, Monash University, Clayton Campus, Australia [2]Powder Metallurgy Research Institute, Central South University, China [3]Faculty of Science, Engineering &Bu ε Environment, School of Engineering, Deakin University, Geelong Waum Ponds Campus, Australia

出　　处：《Particuology》2019年第3期44-53,共10页颗粒学报（英文版）

摘　　要：Quiescent mixing of aqueous lactose solution with ethanol by gentle pouring allowed controlled observation of a transient, spontaneous emulsification process between ethanol and water. This phenomenon contrasts with the conventional stable phase-separation process for ethanol-water systems with other solutes. The presence of lactose in the dissolved state was deduced to be the key factor causing spontaneous emulsification. This explains the transitional behavior of the phenomenon. Further experiments with aqueous maltodextrin solution, using the same experimental technique, confirmed this phenomenon. The mechanisms determined in this work will form the basis of porous-particle synthesis via the antisolvent vapor-precipitation technique.

关 键 词：SPONTANEOUS EMULSIFICATION ETHANOL LACTOSE Precipitation Crystals Droplets 

分 类 号：O3[理学—力学]