tability of Oil-in-Water Nano-emulsion Prepared Using the Phase Inversion Composition Method
- 발행기관 서울산업대학교
- 발행년도 2008
- 학위수여년월 2009. 8
- 학위명 석사
- 학과 산업 대학원 정밀화학과
- 실제URI http://www.dcollection.net/handler/snut/000000496704
- 본문언어 영어
- 저작권 서울산업대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
The stability of isopropylmyristate-in-water nano-emulsions stabilized by PEG-60 hydrogenated caster oil varied ethanol concentrations using phase composition inversion method at room temperature was investigated. Nano-emulsions with droplet sizes below 200 nm were formed above the critical micelle concentration of surfactant. In order to investigate the effect of ethanol on nano-emulsions, time dependence of the droplet distribution was monitored at room temperature using light scattering. The main destabilization mechanism of the systems was found to be Ostwald ripening. To consider the size effect, we prepared the nano-emulsions by adding ethanol either before or after homogenization. Regardless of when we added the ethanol, the Ostwald ripening rate increased as did the concentration of ethanol of the systems. Pertaining to the long-term conditions, there was no flocculation of the nano-emulsions which showed negative zeta potential.
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Abstract
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Ⅰ. Introduction 1
Ⅱ. Materials and Methods 4
1. Materials 4
2. Tension measurement 4
3. Nano-emulsion preparation 4
4. Droplet size measurement 5
5. Zeta potential measurement 5
Ⅲ. Results & Discussion 6
1. The effect of ethanol concentration on droplet sizes and the stability of nano-emulsions 6
2. The effect of added ethanol on nano-emulsion stability 14
Ⅳ. Conclusions 18
References 19
Abstract / Korean 22
Appendix