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Hypothesis Understanding the coarsening behavior of foams is of great interest for their deliberate design. In order to systematically quantify the influence of surfactants and other chemical parameters, identifying robust descriptive features of observed foam aging dynamics is essential. Existing coarsening theories for both wet and dry foams provide concise models with respective descriptive parameters. Experiment Multiple micro computed tomography scans of moderately wet polydisperse β -Lactoglobulin foam are recorded over a period of 15 min. The growth behavior of a large fraction of about 5 × 10 4 pores that constitute the imaged volume is individually observed and statistically analyzed as a function of pore radius as well as number of neighboring pores. Findings The three-dimensional analog of von Neumann’s law for dry foams by Glazier is confirmed as a suiting empirical model, whereby a critical number of 13 ± 7 neighbors and a diffusion coefficient of ( 1.8 ± 0.8 ) × 10 - 11 m 2 / s are found for an exemplary sample. The pores growth can as well be related to their radius by means of Lemlich’s coarsening model for wet foams though, whereby a critical radius marking the transition between shrinkage and growths is found to be R c = ( 300 ± 85 ) μ m . Although different, both models fit similarly well given the broad variance of the observed growth rates. [ABSTRACT FROM AUTHOR]

Abstract: The shelf stability of nanoemulsions made by ultrasound, phase inversion composition, and the Ouzo effect was studied using a range of hydrocarbons, as the model oils, and surfactants. The cube of the average drop radius of the nanoemulsions displayed a linear increase with time. Both Ostwald ripening and coalescence can exhibit such behaviour. A new approach, based on the time evolution of drop size distribution, is proposed for unravelling the aging mechanism of nanoemulsions. Sequences of fall and rise in the average drop size of nanoemulsions were clearly observed. The decrease in the drop size could unambiguously be attributed to Ostwald ripening, but the increase could be due to either Ostwald ripening or coalescence/flocculation. Coalescence was identified as the dominant growth mechanism at low surfactant concentrations evidenced by drop size distribution broadening with time associated with the rise in the average drop size. Ostwald ripening was the dominant mechanism at higher surfactant concentrations where the drop size distributions broadened with time during the falls and narrowed with time during the rises of the average drop size. The nanoemulsions produced via the Ouzo process, displayed a coalescence-dependent transient stage and an Ostwald ripening dominated asymptotic regime in the absence of surfactant. The nanoemulsion produced via phase inversion was found to be the most stable one, however, still showed vulnerability to Ostwald ripening and flocculation in the long term. [Copyright &y& Elsevier]

Abstract: The interaction between organic molecules and the surface of nanoparticles (NPs) strongly affects the size, properties and applications of surface-modified metal sulfide semiconductor nanocrystals. From this viewpoint, we compared the influence of cationic surfactants with various chain lengths and anionic surfactants with different head groups, as surface modifiers during synthesis of ZnS NPs in aqueous medium. The surfactant adsorbs on the surface of the particles as micelle-like aggregates. These aggregates can form even at the concentration lower than critical micelle concentration (cmc) due to interaction between the polar groups and the NPs. The nature of interaction depends specifically on the surfactant polar group. The ability of surfactant to form the micelle-like aggregates on the surface of the NPs correlates with their cmc. This leads to the fact that the surfactant with longer tail stabilizes the NPs better since its cmc is lower. The adsorption of the surfactant on the NPs also stabilizes them by the change of their charge which is in accordance with the correlation of zeta potential with the particles stability. The energetics of surface states generating interesting photoluminescence (PL) properties in ZnS NPs has been governed by the nature of surfactant molecules. In general, the size, structure, and stability of the ZnS NPs can be controlled by the choice of suitable surfactant. [Copyright &y& Elsevier]

Abstract: The rate of Ostwald ripening was measured, using light scattering, in 2wt.% and 10wt.% decane-in-water and dodecane-in-water emulsions. Sodium dodecyl sulfate and several nonionic ethylene oxide dodecyl ethers—surfactants with tails containing 12 carbons, but with various headgroups—were used to form the emulsions. Emulsions were formed with sufficient quantities of the surfactant to saturate the droplet interfaces. The influence of surfactant micelles in the continuous phase was then explored by adding 1–5wt.% surfactant to the water. The increase in the average droplet radius in the absence of micelles was found to agree qualitatively with Lifshitz–Slyozov–Wagner theory for the different surfactant types. The addition of micelles increased the rate of Ostwald ripening, by factors between 2 and 50, depending on the type and concentration of surfactant. However, there was no systematic correspondence between the increased rate and the equilibrium solubilization capacity of the micelles, nor was the rate decreased with increased strength of repulsive interactions between micelle and the droplet interface. It is proposed that the complex influence of surfactant on Ostwald ripening kinetics may depend on the ability of micelles to become supersaturated with oil—i.e., to incorporate solute temporarily above their equilibrium solubilization capacity. [Copyright &y& Elsevier]

Abstract: The influence of both the nature of the surfactant and surfactant concentration on the processes of droplet break-up and coalescence in the formation of decane-in-water nano-emulsions in a high-pressure homogenizer was investigated. Emulsions were produced using a Christison Scientific M110-S microfluidiser with an impinging jet high-shear chamber. For all six surfactants studied (Tween 20, Tween 80, Brij 96v, sucrose monolaurate, sucrose monomyristate and sucrose monopalmate), the droplet size decreased with increasing surfactant concentration reaching a limiting droplet size at a surfactant concentration of 15mM. The limiting droplet size for the different surfactants used were; Tween 20 (∼250±30nm), Tween 80 (∼320±40nm), Brij 96v (∼200±20nm) and the three sucrose monoesters had very similar sizes of ∼250±20nm. A hydrophobic fluorescent dye (1-undecylpyrene) was used to establish the extent of competition between droplet break-up and coalescence in the emulsification process. For all the emulsifiers studied, droplet coalescence in the process reduced as the amount of emulsifier increased, becoming zero at concentrations of about 15mM, i.e. the same concentration as that required to produce the limiting minimum droplet size. This shows that in the emulsification process droplet size is determined by both break-up and re-coalescence events, and at lower surfactant concentrations (<15mM) that the final droplet size is probably a consequence of multiple break-up events. Emulsion stability over 200h was investigated by measuring changes in the droplet size using dynamic light scattering. The increase in droplet volume was shown to be linear with respect to time, indicating an Ostwald ripening process. The observed ripening rate for the three sucrose monoesters (monopalmitate, monomyristate and monolaurate) was approximately 20nm3 s−1, which is the ripening rate calculated using the Lifshitz–Slesov–Wagner (LSW) theory. This ripening rate is the change in radius that results from movement of the oil through the continuous phase, taking into account the oil solubility in water and the diffusion coefficient of the decane-in-water. The ripening rate for Brij 96v was about three times larger than the calculated rate and there is an indication that the ripening rate increases slightly with increasing surfactant concentration, indicating that some enhancement due to the presence of micelles has occurred. With Tween 80 and 20 the ripening rates were 20 and 40 times, respectively, larger than those calculated using the solubility and diffusion coefficients. The increased rate has been shown to be first order with respect to the surfactant concentration indicating micelle mediated ripening. It is hypothesized that an optimum formulation for the sub-micron emulsion with these types of surfactant, will balance surfactant concentration to minimize droplet size during processing while aiming to minimize or prevent Ostwald ripening. [Copyright &y& Elsevier]

Abstract: Paraffin oil-in-water nano-emulsions stabilized by Tween 80/Span 80 were prepared using the emulsion inversion point method at different emulsification temperatures. Nano-emulsions with droplet size below 200 nm were formed above a critical surfactant-to-oil ratio of 0.20 at 50 °C. The main destabilization mechanism of the systems was found to be Ostwald ripening. An interesting phenomenon was that the Ostwald ripening rate declined as the surfactant concentration rose. Furthermore, flocculation was also found to contribute to the instability of the nano-emulsions, especially for those with low surfactant concentrations. Study on the electrophoretic properties of emulsion droplets revealed a negative value of the zeta potential, which was strongly dependent on the pH of the systems. [Copyright &y& Elsevier]

Abstract: The formation of O/W nano-emulsions by the PIT emulsification method in water/mixed nonionic surfactant/oil systems has been studied. The hydrophilic–lipophilic properties of the surfactant were varied by mixing polyoxyethylene 4-lauryl ether () and polyoxyethylene 6-lauryl ether (). Emulsification was performed in samples with constant oil concentration (20 wt%) by fast cooling from the corresponding HLB temperature to 25 °C. Nano-emulsions with droplet radius 60–70 nm and 25–30 nm were obtained at total surfactant concentrations of 4 and 8 wt%, respectively. Moreover, droplet size remained practically unchanged, independent of the surfactant mixing ratio, XC12E6. At 4 wt% surfactant concentration, the polydispersity and instability of nano-emulsions increased with the increase in XC12E6. However, at 8 wt% surfactant concentration, nano-emulsions with low polydispersity and high stability were obtained in a wide range of surfactant mixing ratios. Phase behavior studies showed that at 4 wt% surfactant concentration, three-liquid phases (W+D+O) coexist at the starting emulsification temperature. Furthermore, the excess oil phase with respect to the microemulsion D-phase increases with the increase in XC12E6, which could explain the increase in instability. At 8 wt% surfactant concentration, a microemulsion D-phase is present when emulsification starts. The low droplet size and polydispersity and higher stability of these nano-emulsions have been attributed, in addition to the increase in the surface or interfacial activity, to the spontaneous emulsification produced in the microemulsion D-phase. [Copyright &y& Elsevier]