Abstract
Summary The optimal salinity of three different anionic microemulsions was found to increase as a function of increased hydrostatic pressure. This is equivalent to a phase transition from an upper [Winsor II(+) (WII+)] microemulsion to a lower [Winsor II(-) (WII-)] microemulsion. Increased pressure induces a compressibility effect that is consistent with the observed phase transition. Increasing temperature also leads to increasing optimal salinity. Prediction of temperature effects is complicated by temperature-dependent interactions and entropic contributions caused by dispersion. Fluid models that account for temperature effects are needed; therefore, no attempt was made to develop a theoretical interpretation of this effect. The temperature range is 0 to 100°C, and the pressure was varied from 0.1 to 50 MPa.
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