Question

what happens when emulsion is centrifuged

Answer 1

The mechanism of demulsification of 30% Nujol-70 % water emulsions with various surfactants has been studied using a Coulter Counter to monitor the particle size at various depths in the cream layer as a function of time of centrifugation. It was found that the cream layer is stratified with varying sizes of oil globules along the centrifuge cell. Coalescence of the oil globules occurs throughout the body of the cream as well as at the bulk oil-cream interface at high concentrations of Tween 80, and Sponto 221 emulsions whereas the bulk oil-cream interface is found to be the major site of coalescence at lower 


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