Solvent Effect on 味 Potential at an Aqueous/Oil Interface in Surfactant-Free Emulsion

详细信息    查看全文

• 作者：Yong Wu ; Qiang Li ; Fuli Deng ; Xiangfeng Liang ; Huizhou Liu
• 刊名：Langmuir
• 出版年：2014
• 出版时间：March 4, 2014
• 年：2014
• 卷：30
• 期：8
• 页码：1926-1931
• 全文大小：295K
• 年卷期：v.30,no.8(March 4, 2014)
• ISSN：1520-5827

文摘

The present study prepared a size-controllable, uniform, and surfactant-free emulsification to investigate the 味 potential of the solvent effect. The results showed that the ratio of electrophoretic mobility changed with droplet diameter, and the correct factor of the 味 potential was determined. The effect of functional groups on the 味 potential was further studied in the presence of an organic hydrophilic solvent. The study characterized the effects of pH, ionic strength, and ionic type on the 味 potential and indicated that the solvents were able to modulate the local electrochemical environment, thus leading to the redistribution of interface charges.