Influence of hydrophilic group type and hydrophobic group size on emulsifying ability of emulsifier
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Influence of hydrophilic group type and hydrophobic group size on emulsifying ability of emulsifier
Hello. Influence of hydrophilic group type and hydrophobic group size on emulsifying ability of emulsifier: 1. The principle of action of emulsifier Emulsifier, also known as surfactant or detergent, is an amphipathic substance, which consists of hydrophilic groups and hydrophobic groups. It can form a molecular film on the surface of oil-water mutual exclusion, reduce the surface tension, and thus produce emulsification, penetration, dispersion, solubilization, foaming and defoaming. When the oil-water mixture is stirred, a large area of oil can be dispersed into fine particles. At this time, if there is no emulsifier, after stopping stirring or standing, oil droplets will quickly gather into the original large-area oil layer. Emulsifier is a soluble fat. When it reaches a certain concentration in water, it tends to form micelles, in which hydrophilic parts face water-soluble media and hydrophobic parts gather on the surface of fat-soluble media. When emulsifier is added to the oil-water mixture, the surface of oil droplets is wrapped by a layer of emulsifier molecules, that is, the oil droplets are in the center of micelles, thus becoming hydrophilic substances suspended in water to form emulsions. This process is called emulsification. Emulsifier as a surfactant will also reduce the surface energy of the whole dispersion system.
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Hydrophilic groups and hydrophobic groups
By judging the proportion of the two in the whole molecule. The bigger the one, the greater the impact.
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Do surfactants with hydrophilic and hydrophobic groups necessarily reduce the surface tension of water?
Of course, this is the role of surfactants, but the ability to reduce surface tension is different, so these surfactants are subdivided into: dispersants.
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Influence of hydrophilic group type and hydrophobic group size on emulsifying ability of emulsifier
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