On the interfacial properties of micrometre–sized water droplets in crude oil

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The remarkable stability of water–in–crude oil emulsions is due to the presence of a complex adsorbed layer at the surfaces of the dispersed droplets. Except for its role as a steric barrier, little is known about the in situ properties of this interfacial structure. In this study, new insights into the adsorbed layer are provided by direct micrometre–scale measurements. At low crude content in the bulk where, according to interfacial tension isotherms, there should be little or no surfactants on the droplet surface, the adsorbed layer displays pronounced rigidity and is capable of preventing coalescence and coagulation of the droplets. Such interfaces are highly dissipative and can be well described by the Boussinesq–Scriven model. As the supply of surface active materials in the bulk (i.e. the crude content) increases , the adsorbed layer transforms from a rigid structure to a fluid interface. This fluid layer continues to inhibit coalescence, although signs of weak interdroplet adhesion begin to appear. Under area compression, the fluid interface will discharge micrometre–sized emulsion droplets into the oil phase via a ‘budding’ mechanism.