Abstract
Colloidal stability of water-in-oil (W/O) emulsions in the absence of any emulsifiers such as surfactants and amphiphilic polymers (named as surfactant-free W/O emulsions) was enhanced with the addition of small amount of electrolyte in water. The colloidal stabilization of surfactant-free W/O emulsions with the addition of small amount of electrolyte in water was observed in the case of various electrolytes (sodium chloride; NaCl, potassium chloride; KCl, magnesium chloride; MgCl2, aluminum chloride; AuCl3, sodium bromide; NaBr, and sodium iodide; NaI) and various oils (hydrocarbon oils, higher fatty acids and vegetable oils) as continuous phases. We proposed a mechanism that the colloidal stabilization of surfactant-free W/O emulsions with the addition of small amount of electrolyte in water was attributed to the reversible diffusion of water molecules among water droplets afforded by different sizes of water droplets (Ostwald ripening) (as described by Kelvin's law) and difference concentrations of electrolyte in water droplets (as described by Raoult's law).
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