RHEOLOGICAL PROPERTIES OF BRINE/VEGETABLE OIL/POLYETHOXYLATED NON-IONIC SURFACTANTS BASED MICROEMULSION

Detalhes bibliográficos
Autor(a) principal: Araújo, Elayne Andrade
Data de Publicação: 2018
Outros Autores: Curbelo, Fabíola Dias da Silva, Garnica, Alfredo Ismael Curbelo, Sousa, Roxana Pereira Fernandes, Araújo, Edson de Andrade, Braga, Glauco Soares, Freitas, Júlio Cézar de Oliveira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Holos
Texto Completo: http://www2.ifrn.edu.br/ojs/index.php/HOLOS/article/view/6227
Resumo: This study aimed to develop microemulsion through of ternary system composed of brine (aqueous phase), vegetable oil (oil phase), and non-ionic polyethoxylated surfactants, T20 and T80. From the ternary diagrams obtained, two systems were chosen in the regions of microemulsion (Winsor IV) and, subsequently, were conducted rheological study, at different temperatures, and cloud point studies of these systems. The results showed that the microemulsion of T20/brine/vegetable oil presented thermal stability up to 53° C and microemulsions of T80/brine/vegetable oil of 72o C, that could be due a change in micelle morphology and cloud point of each microemulsion system. The rheological results indicated non-Newtonian behavior, adjusted by Herschel - Bulkley model.
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spelling RHEOLOGICAL PROPERTIES OF BRINE/VEGETABLE OIL/POLYETHOXYLATED NON-IONIC SURFACTANTS BASED MICROEMULSIONsurfactantmicroemulsionphase diagramrheologyThis study aimed to develop microemulsion through of ternary system composed of brine (aqueous phase), vegetable oil (oil phase), and non-ionic polyethoxylated surfactants, T20 and T80. From the ternary diagrams obtained, two systems were chosen in the regions of microemulsion (Winsor IV) and, subsequently, were conducted rheological study, at different temperatures, and cloud point studies of these systems. The results showed that the microemulsion of T20/brine/vegetable oil presented thermal stability up to 53° C and microemulsions of T80/brine/vegetable oil of 72o C, that could be due a change in micelle morphology and cloud point of each microemulsion system. The rheological results indicated non-Newtonian behavior, adjusted by Herschel - Bulkley model.Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte2018-06-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www2.ifrn.edu.br/ojs/index.php/HOLOS/article/view/622710.15628/holos.2018.6227HOLOS; v. 2 (2018); 16-251807-1600reponame:Holosinstname:Instituto Federal do Rio Grande do Norte (IFRN)instacron:IFRNenghttp://www2.ifrn.edu.br/ojs/index.php/HOLOS/article/view/6227/pdfCopyright (c) 2018 HOLOSinfo:eu-repo/semantics/openAccessAraújo, Elayne AndradeCurbelo, Fabíola Dias da SilvaGarnica, Alfredo Ismael CurbeloSousa, Roxana Pereira FernandesAraújo, Edson de AndradeBraga, Glauco SoaresFreitas, Júlio Cézar de Oliveira2022-05-01T19:31:48Zoai:holos.ifrn.edu.br:article/6227Revistahttp://www2.ifrn.edu.br/ojs/index.php/HOLOSPUBhttp://www2.ifrn.edu.br/ojs/index.php/HOLOS/oaiholos@ifrn.edu.br||jyp.leite@ifrn.edu.br||propi@ifrn.edu.br1807-16001518-1634opendoar:2022-05-01T19:31:48Holos - Instituto Federal do Rio Grande do Norte (IFRN)false
dc.title.none.fl_str_mv RHEOLOGICAL PROPERTIES OF BRINE/VEGETABLE OIL/POLYETHOXYLATED NON-IONIC SURFACTANTS BASED MICROEMULSION
title RHEOLOGICAL PROPERTIES OF BRINE/VEGETABLE OIL/POLYETHOXYLATED NON-IONIC SURFACTANTS BASED MICROEMULSION
spellingShingle RHEOLOGICAL PROPERTIES OF BRINE/VEGETABLE OIL/POLYETHOXYLATED NON-IONIC SURFACTANTS BASED MICROEMULSION
Araújo, Elayne Andrade
surfactant
microemulsion
phase diagram
rheology
title_short RHEOLOGICAL PROPERTIES OF BRINE/VEGETABLE OIL/POLYETHOXYLATED NON-IONIC SURFACTANTS BASED MICROEMULSION
title_full RHEOLOGICAL PROPERTIES OF BRINE/VEGETABLE OIL/POLYETHOXYLATED NON-IONIC SURFACTANTS BASED MICROEMULSION
title_fullStr RHEOLOGICAL PROPERTIES OF BRINE/VEGETABLE OIL/POLYETHOXYLATED NON-IONIC SURFACTANTS BASED MICROEMULSION
title_full_unstemmed RHEOLOGICAL PROPERTIES OF BRINE/VEGETABLE OIL/POLYETHOXYLATED NON-IONIC SURFACTANTS BASED MICROEMULSION
title_sort RHEOLOGICAL PROPERTIES OF BRINE/VEGETABLE OIL/POLYETHOXYLATED NON-IONIC SURFACTANTS BASED MICROEMULSION
author Araújo, Elayne Andrade
author_facet Araújo, Elayne Andrade
Curbelo, Fabíola Dias da Silva
Garnica, Alfredo Ismael Curbelo
Sousa, Roxana Pereira Fernandes
Araújo, Edson de Andrade
Braga, Glauco Soares
Freitas, Júlio Cézar de Oliveira
author_role author
author2 Curbelo, Fabíola Dias da Silva
Garnica, Alfredo Ismael Curbelo
Sousa, Roxana Pereira Fernandes
Araújo, Edson de Andrade
Braga, Glauco Soares
Freitas, Júlio Cézar de Oliveira
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Araújo, Elayne Andrade
Curbelo, Fabíola Dias da Silva
Garnica, Alfredo Ismael Curbelo
Sousa, Roxana Pereira Fernandes
Araújo, Edson de Andrade
Braga, Glauco Soares
Freitas, Júlio Cézar de Oliveira
dc.subject.por.fl_str_mv surfactant
microemulsion
phase diagram
rheology
topic surfactant
microemulsion
phase diagram
rheology
description This study aimed to develop microemulsion through of ternary system composed of brine (aqueous phase), vegetable oil (oil phase), and non-ionic polyethoxylated surfactants, T20 and T80. From the ternary diagrams obtained, two systems were chosen in the regions of microemulsion (Winsor IV) and, subsequently, were conducted rheological study, at different temperatures, and cloud point studies of these systems. The results showed that the microemulsion of T20/brine/vegetable oil presented thermal stability up to 53° C and microemulsions of T80/brine/vegetable oil of 72o C, that could be due a change in micelle morphology and cloud point of each microemulsion system. The rheological results indicated non-Newtonian behavior, adjusted by Herschel - Bulkley model.
publishDate 2018
dc.date.none.fl_str_mv 2018-06-11
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www2.ifrn.edu.br/ojs/index.php/HOLOS/article/view/6227
10.15628/holos.2018.6227
url http://www2.ifrn.edu.br/ojs/index.php/HOLOS/article/view/6227
identifier_str_mv 10.15628/holos.2018.6227
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www2.ifrn.edu.br/ojs/index.php/HOLOS/article/view/6227/pdf
dc.rights.driver.fl_str_mv Copyright (c) 2018 HOLOS
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2018 HOLOS
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte
publisher.none.fl_str_mv Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte
dc.source.none.fl_str_mv HOLOS; v. 2 (2018); 16-25
1807-1600
reponame:Holos
instname:Instituto Federal do Rio Grande do Norte (IFRN)
instacron:IFRN
instname_str Instituto Federal do Rio Grande do Norte (IFRN)
instacron_str IFRN
institution IFRN
reponame_str Holos
collection Holos
repository.name.fl_str_mv Holos - Instituto Federal do Rio Grande do Norte (IFRN)
repository.mail.fl_str_mv holos@ifrn.edu.br||jyp.leite@ifrn.edu.br||propi@ifrn.edu.br
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