why emulsions are thermodynamically unstable?
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From a purely thermodynamic point of view, an emulsion is an unstable system because there is a natural tendency for a liquid/liquid system to separate and reduce its interfacial area and, hence, its interfacial energy. However, most emulsions demonstrate kinetic stability (i.e., they are stable over a period of time).
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Compared to viscosity, surface tension is a simpler phenomenon. It is basically stable, changed mostly by temperature and chemicals that modify the bonding characteristics of the molecules. As temperature decreases, surface tension increases.
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The FWKO works on the concept that the oily emulsion will get separated from the water because of the difference in their densities, rate of flow, and residence time. ... The high-pressure liquid portion of the fluid is allowed to flow towards the free water knockout pressure vessel.
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An emulsion is a combination of two different liquids that typically don't mix well. The liquids in a temporary emulsion will separate soon after you stop mixing them, while the liquids in a permanent emulsion won't separate.
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also called emulsifiers or stabilizers, products that act on a variety of greases and soils.
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The basic cause is entrained air within the fluid caused by mechanical or chemical processes. ... Unstable foam is often caused by high levels of agitation in the fluid system and does not cause much of a problem in machining operations; its large bubbles break quickly and dissipate.
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There actually are simple... Salt (meaning I assume NaCl here) would not dissolve in oil (such as vegetable oil or mineral oil). The dielectric constant, which measures how fluids react to charges embedded in them, is not high enough for the Na+ and Cl- ions that make up NaCl), to separate from each other.
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The cohesive nature that stems from water molecules' intermolecular attraction results in abnormally high surface tension, heat capacity, heat of vaporization, and boiling point.
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4. Explain, in terms of intermolecular forces, why ethanenitrile and hexane are not miscible. ... For example, dichloromethane and hexane mix together pretty well.
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A lower critical solution temperature (LCST) occurs in this system. That is, at temperatures below the LCST, the liquids are totally miscible, but with heating, the mixture separates into two phases.
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If two substances are miscible, they are also completely soluble in one another irrespective of the order of introduction. For example, tetrahydrofuran (THF) and water are miscible.
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Oil and vinegar do not mix or even if they are mixed they will quickly separate when given the opportunity. Some proteins such as eggs are emulsifiers that will cause oil and vinegar to mix.
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When you don't get the consistency of aioli mayonnaise sauce just right, the eggs and oil refuse to come together into a smooth mixture. This happens because either the eggs or oil were cold, the oil was added too quickly, or because the whisking was not sufficiently vigorous.
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Many proteins in egg yolk can act as emulsifiers because they have some amino acids that repel water and some amino acids that attract water. Mix egg proteins thoroughly with oil and water, and one part of the protein will stick to the water and another part will stick to the oil.
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You just have to keep it a room temperature in a sealed, ideally airtight container. That's because oxygen will break down coconut oil quicker than even heat will. But heat isn't necessarily a bad thing for coconut oil storage, and if your coconut oil turns into a liquid, that doesn't mean it's gone bad.
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Cumulated dienes are typically less stable than other alkenes. The main reason for the instability is the fact that this sort of diene is a probable transition state for an alkyne's triple bond to move down the carbon chain towards the most stable position.
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Isothermal expansion can surely be irreversible if you make it so. In fact, any process is usually at least a bit irreversible, and truly 100% reversible processes are impossible.