Effects of water salinity and temperature on oil-in-water emulsions stabilized by a nonionic surfactant

Abstract

The goal of this work is to understand the effect of water salinity of three salts- NaCl, CaCl2, and MgCl2- on oil-in-water (O/W) emulsions stabilized by nonionic surfactants such as Tergitol 15-S-7 (T15S7). The study investigates not only the impacts of mixing speed, water salinity, and temperature but also the combined effects of salt and temperature on emulsion stability. All emulsions were created using ExxsolTM D110 and distilled water, with a surfactant concentration of 0.050 % wt. in the water phase. Two oil fractions (10 % and 25 % by volume) were studied, and oil and water separation interfaces were measured using a state-of-the-art apparatus, which can record and scan videos of free liquid separation. According to the experimental findings, at concentrations higher than the surfactant’s Critical Micelle Concentration (CMC), neither of the divalent salts affects the surface tension of the aqueous solution. Divalent ions, on the other hand, were found to decrease the surfactant’s effectiveness at concentrations lower than the CMC. Conversely, monovalent ions had no effect at low concentrations but further reduced the surface tension at large concentrations. All salts, however, had no effect on the volume of the emulsion for more than 4 h at 25 °C, however at 70 °C, 100 % separation happens in a matter of seconds. Decrease in mixing speed from 2500 RPM to 800 RPM caused the emulsion volume to decrease by at least 72 %.