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Oil

Interfacial Structure of Pickering Emulsions Kjersta Larson-Smith and Prof. Danilo Pozzo University of Washington Chemical Engineering, Seattle WA. Oil.

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  1. Interfacial Structure of Pickering EmulsionsKjersta Larson-Smith and Prof. Danilo PozzoUniversity of Washington Chemical Engineering, Seattle WA Oil • Particle stabilized emulsions (Pickering) form during the processing of organic fluids in the presence of water and solid micro and/or nanoparticles. • Particles are enriched at the oil-water interface due to a favorable energy of adsorption. • Stabilization may be electrostatic or can occur through the creation of an elastic shell that prevent drop coalescence. • Emulsion stability is controlled primarily by the organization of solid particles at the interface. • Project goals: • Develop an experimental toolbox to probe the interfacial organization of the particles in the emulsion. • Probe interfacial transitions that occur in Pickering emulsions that are subjected to destabilizing freeze-thaw cycles. Small Angle Neutron and X-ray Scattering 50 mm Water Model Emulsions: Hexadecane stabilized by functionalized gold and silica nanoparticles (4-100 nm) Electrostatics dominate nanoparticle stabilized emulsions

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