The effect of molecular parameters on the stability of water-in-crude oil emulsions studied by IR and UV spectroscopy

摘要

The stability of a model emulsion stabilised by the interfacially active fractions from crude oils has been explained by the molecular properties of the fractions studied by IR, UV, GC/MS and VOP. The study clearly demonstrates that the stability of water-in-crude oil emulsions depend on a combination of factors such as molecular size, aromaticity, aromatic condensation and carbonyl group concentrations. The results show that a fraction that has higher molecular weight, higher aromaticity, higher aromatic condensation and higher carbonyl group concentration per unit aromatic structures give higher emulsion stability. (C) 2002 Elsevier Science B.V. All rights reserved. [References: 20]