Abstract
W/O gel-emulsions (high-internal-phase-volume-ratio emulsions) form in water (or brine) /tetraethyleneglycol dodecyl ether/heptane system above the HLB (hydrophile-lipophile balance) temperature of the system. A salt, which largely decreases cloud temperature in a water-nonionic surfactant system, makes the surfactant film rigid and the gel-emulsions hence become very stable. The effect of aded salt on the apparent order parameter “S”, and the isotropic hyperfine splitting constant “aN” in gel-emulsions was determined by the ESR spin probe method using 5-doxyl stearic acid as the spin probe. The apparent order parameter “S”, and the isotropic hyperfine splitting constant “aN” increase with increasing salinity in Na2SO4, CaCl2, and NaCl systems. It is considered that the surfactant molecules are tightly packed in these systems and this tendency is highly related to the stability of gel-emulsions. The salt dehydrates the hydrophilic moiety of surfactant and hence the lateral interactions of surfactant molecular layer at the water-oil interface increases.
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