Abstract

The conditions of formation and stability of foam, emulsion, and wetting films from aqueous solutions of non-ionic polymeric surfactants have been established. Two types of polymeric surfactants – PEO–PPO–PEO three-block copolymers (A–B–A type) and hydrophobically modified inulin graft polymer (AB n type) – have been explored. Information about surface forces and nanoscale phenomena in aqueous films containing polymeric surfactants was obtained using the micro-interferometric technique and the Thin Liquid Film–Pressure Balance Technique. Two types of surface forces, which determine the stability of the foam and emulsion films, have been distinguished, namely: DLVO-forces at low electrolyte concentrations and non-DLVO-forces at high electrolyte concentrations. Non-DLVO-forces are steric surface forces of the brush-to-brush and loop-to-loop interaction type according to De Gennes. A substantial difference in the behavior of these two film types has been established and in the case of O/W emulsion films transitions to Newton black film (NBF) have been observed. These films are very stable and so are the respective emulsions. In contrast the wetting films are relatively thicker compared to emulsion films, and their thickness depends on the concentration of the AB n polymeric surfactant. The steric repulsion of the loops and tails of the polymeric surfactant determine the film thickness of wetting films on a hydrophilic solid surface. For solid surfaces with different degrees of hydrophobicity the wetting films are stable only at high polymer concentrations and low degree of hydrophobicity. Otherwise the films are unstable and rupture. Two types of bilayer emulsion films have been distinguished for the first time. One type is related to the brush-to-brush or loop-to-loop interactions according to De Gennes. The other type is a NBF where the forces are also steric between strongly hydrated brush and loops but they are short-range forces acting in a two-dimensional ordered system. They determine the high NBF stability.

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