Study on the stability and rheological behavior of almond Oil microemulsion
In this study, the formation mechanism of almond oil microemulsion were studied to provide a theoretical basis for the development of almond oil microemulsion. First by the stability of almond oil microemulsion test results show that the system in different conditions of centrifugal (5000, 10000 r/m...
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| Veröffentlicht in: | IOP conference series. Earth and environmental science 2021-03, Vol.692 (3), p.32063 |
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| creator | Yan, Shengkun Kong, Na Yang, Jiapeng Yin, Lijun |
| description | In this study, the formation mechanism of almond oil microemulsion were studied to provide a theoretical basis for the development of almond oil microemulsion. First by the stability of almond oil microemulsion test results show that the system in different conditions of centrifugal (5000, 10000 r/min), storage temperature (- 18 °C, 4 °C, 25 °C and 37 °C and 105 °C) and salinity (0.1, 0.5, 1.0 mol/L) and P H (PH = 1,5,9,13) conditions, have good stability, high light transmittance, almond oil microemulsion system stability is good.Finally, the formation mechanism of almond oil microemulsion was studied, and it was concluded that the n values of almond oil microemulsion prepared by different types of surfactants were all less than 1, all were pseudoplastic fluids, and the shear viscosity decreased with the increase of shear rate.The n values of almond oil microemulsion prepared with different n-butanol contents were all less than 1 and were pseudoplastic fluids. The shear viscosity decreased with the increase of shear rate, and the order of K values was: 1:2 > 1:3 > 1:4.This study has certain theoretical guiding significance to further study the formation mechanism of almond oil microemulsion and the development and production of microemulsion. |
| doi_str_mv | 10.1088/1755-1315/692/3/032063 |
| format | Article |
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First by the stability of almond oil microemulsion test results show that the system in different conditions of centrifugal (5000, 10000 r/min), storage temperature (- 18 °C, 4 °C, 25 °C and 37 °C and 105 °C) and salinity (0.1, 0.5, 1.0 mol/L) and P H (PH = 1,5,9,13) conditions, have good stability, high light transmittance, almond oil microemulsion system stability is good.Finally, the formation mechanism of almond oil microemulsion was studied, and it was concluded that the n values of almond oil microemulsion prepared by different types of surfactants were all less than 1, all were pseudoplastic fluids, and the shear viscosity decreased with the increase of shear rate.The n values of almond oil microemulsion prepared with different n-butanol contents were all less than 1 and were pseudoplastic fluids. The shear viscosity decreased with the increase of shear rate, and the order of K values was: 1:2 > 1:3 > 1:4.This study has certain theoretical guiding significance to further study the formation mechanism of almond oil microemulsion and the development and production of microemulsion.</description><identifier>ISSN: 1755-1307</identifier><identifier>EISSN: 1755-1315</identifier><identifier>DOI: 10.1088/1755-1315/692/3/032063</identifier><language>eng</language><publisher>Bristol: IOP Publishing</publisher><subject>Butanol ; Light transmittance ; Microemulsions ; Oil ; Oils & fats ; Pollutants ; Pseudoplasticity ; Rheological properties ; Shear rate ; Shear viscosity ; Storage temperature ; Surfactants ; Systems stability ; Viscosity</subject><ispartof>IOP conference series. Earth and environmental science, 2021-03, Vol.692 (3), p.32063</ispartof><rights>2021. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>Yan, Shengkun</creatorcontrib><creatorcontrib>Kong, Na</creatorcontrib><creatorcontrib>Yang, Jiapeng</creatorcontrib><creatorcontrib>Yin, Lijun</creatorcontrib><title>Study on the stability and rheological behavior of almond Oil microemulsion</title><title>IOP conference series. Earth and environmental science</title><description>In this study, the formation mechanism of almond oil microemulsion were studied to provide a theoretical basis for the development of almond oil microemulsion. 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The shear viscosity decreased with the increase of shear rate, and the order of K values was: 1:2 > 1:3 > 1:4.This study has certain theoretical guiding significance to further study the formation mechanism of almond oil microemulsion and the development and production of microemulsion.</description><subject>Butanol</subject><subject>Light transmittance</subject><subject>Microemulsions</subject><subject>Oil</subject><subject>Oils & fats</subject><subject>Pollutants</subject><subject>Pseudoplasticity</subject><subject>Rheological properties</subject><subject>Shear rate</subject><subject>Shear viscosity</subject><subject>Storage temperature</subject><subject>Surfactants</subject><subject>Systems stability</subject><subject>Viscosity</subject><issn>1755-1307</issn><issn>1755-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNo9kF9LwzAUxYMoOKdfQQI-1ya5TdI8ivgPB3tQn0PSpC6jbWbSCvv2dkz2dA-cwzmXH0K3lNxTUtcllZwXFCgvhWIllAQYEXCGFifj_KSJvERXOW8JEbICtUDvH-Pk9jgOeNx4nEdjQxfGPTaDw2njYxe_Q2M6bP3G_IaYcGyx6fo42-vQ4T40Kfp-6nKIwzW6aE2X_c3_XaKv56fPx9ditX55e3xYFQ0DAoVTThhmpHTOWgXKgLOSV9KB4I2oTctFZTnUQGrnKfXcmdZyWzFGuCFUwRLdHXt3Kf5MPo96G6c0zJOaccqYqjip5pQ4puYPc06-1bsUepP2mhJ9AKcPTPSBj57BadBHcPAH_-Jgog</recordid><startdate>20210301</startdate><enddate>20210301</enddate><creator>Yan, Shengkun</creator><creator>Kong, Na</creator><creator>Yang, Jiapeng</creator><creator>Yin, Lijun</creator><general>IOP Publishing</general><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope></search><sort><creationdate>20210301</creationdate><title>Study on the stability and rheological behavior of almond Oil microemulsion</title><author>Yan, Shengkun ; Kong, Na ; Yang, Jiapeng ; Yin, Lijun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2303-d9d6a2a77ddbb939a3db7547d365c68af564b538308de11e5dafb5b42205a0193</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Butanol</topic><topic>Light transmittance</topic><topic>Microemulsions</topic><topic>Oil</topic><topic>Oils & fats</topic><topic>Pollutants</topic><topic>Pseudoplasticity</topic><topic>Rheological properties</topic><topic>Shear rate</topic><topic>Shear viscosity</topic><topic>Storage temperature</topic><topic>Surfactants</topic><topic>Systems stability</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yan, Shengkun</creatorcontrib><creatorcontrib>Kong, Na</creatorcontrib><creatorcontrib>Yang, Jiapeng</creatorcontrib><creatorcontrib>Yin, Lijun</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Environmental Science Collection</collection><jtitle>IOP conference series. Earth and environmental science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yan, Shengkun</au><au>Kong, Na</au><au>Yang, Jiapeng</au><au>Yin, Lijun</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study on the stability and rheological behavior of almond Oil microemulsion</atitle><jtitle>IOP conference series. Earth and environmental science</jtitle><date>2021-03-01</date><risdate>2021</risdate><volume>692</volume><issue>3</issue><spage>32063</spage><pages>32063-</pages><issn>1755-1307</issn><eissn>1755-1315</eissn><abstract>In this study, the formation mechanism of almond oil microemulsion were studied to provide a theoretical basis for the development of almond oil microemulsion. First by the stability of almond oil microemulsion test results show that the system in different conditions of centrifugal (5000, 10000 r/min), storage temperature (- 18 °C, 4 °C, 25 °C and 37 °C and 105 °C) and salinity (0.1, 0.5, 1.0 mol/L) and P H (PH = 1,5,9,13) conditions, have good stability, high light transmittance, almond oil microemulsion system stability is good.Finally, the formation mechanism of almond oil microemulsion was studied, and it was concluded that the n values of almond oil microemulsion prepared by different types of surfactants were all less than 1, all were pseudoplastic fluids, and the shear viscosity decreased with the increase of shear rate.The n values of almond oil microemulsion prepared with different n-butanol contents were all less than 1 and were pseudoplastic fluids. The shear viscosity decreased with the increase of shear rate, and the order of K values was: 1:2 > 1:3 > 1:4.This study has certain theoretical guiding significance to further study the formation mechanism of almond oil microemulsion and the development and production of microemulsion.</abstract><cop>Bristol</cop><pub>IOP Publishing</pub><doi>10.1088/1755-1315/692/3/032063</doi><oa>free_for_read</oa></addata></record> |
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| subjects | Butanol Light transmittance Microemulsions Oil Oils & fats Pollutants Pseudoplasticity Rheological properties Shear rate Shear viscosity Storage temperature Surfactants Systems stability Viscosity |
| title | Study on the stability and rheological behavior of almond Oil microemulsion |
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