Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Oil Emulsions

Oil Emulsions

de Castro Santana, Rejane
Sodré Da Silva, César Augusto
de Souza Beraldo, Cleiton

Paperback

Chemistry

ISBN10: 6208721385
ISBN13: 9786208721381
Publisher: Our Knowledge Publishing
Published: Mar 10 2025
Pages: 52
Weight: 0.18
Height: 0.12 Width: 6.00 Depth: 9.00
Language: English
Oil is produced in the form of an A/O emulsion, where water from the reservoir and/or recovery methods is dispersed as droplets in the continuous oily medium. The water produced needs to be removed from the oil, because as well as having no economic value, it generates operating costs. However, the oil emulsion can have high kinetic stability due to the presence of amphiphilic substances naturally present in the oil, such as asphaltenes and resins, making it difficult to separate the water from the oil. Emulsions can be destabilized through physical and/or chemical processes, including the use of surfactants. This book provides an in-depth review of recent work on the chemical demulsification of oil, evaluating the process conditions and surfactant characteristics on the efficiency of separating water from oil. It also covers important concepts of the structure of emulsions and surfactants, and the mechanisms of stabilization and destabilization of emulsions.

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