You can disperse oil droplets into water (or water droplets for water-in-oil emulsions) by hand or using powerful kitchen appliances. This so-called emulsion in an emulsion refers to a product where both oil-in-water and water-in-oil emulsions exist simultaneously. Helpful equipment: Make emulsions easier. The process consists of: (a) bringing the temperature of the produced emulsion to be within an operable range of about 75/sup 0/ F below to about 75/sup 0/ F above the known reservoir temperature and bringing the salinity of the produced emulsion to be within an operable range of about 70% to about 130% of the more » known reservoir salinity (b) adjusting the temperature within the operable temperature range or adjusting the salinity within the operable salinity range such that a critical salinity value and a critical temperature value is reached so that most of the surfactant becomes distributed in at least one aqueous phase (c) allowing the crude oil to coalesce into a separate oil phase and (d) separating the oil phase from the aqueous phase. If it’s getting runnier, turn down the heat and remove the pan to let it cool down. of TFSP vegetarian sausages using different protein emulsifiers and. « lessĪ process is described for breaking an oil-water-surfactant emulsion comprising crude oil, brine and surfactant, the emulsion being produced from a reservoir having a known reservoir temperature and a known reservoir salinity and having as one component a microemulsion which exhibits non-classical phase behavior. Compared with the direct oil addition, the ability to bind water and oil can allow. This patent describes a crude oil in water emulsion, which is stable to both breakdown and phase inversion up to at least about 50 C.
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