![]() Desalin Water Treat 57:28274–28283Īhmad A, Buddin MS, Ooi B, Kusumastuti A (2017) Utilization of environmentally benign emulsion liquid membrane (ELM) for cadmium extraction from aqueous solution. Desalination 287:30–34Īhmad A, Shah Buddin M, Ooi B, Kusumastuti A (2016) Cadmium removal from aqueous solution by emulsion liquid membrane (ELM): influence of emulsion formulation on cadmium removal and emulsion swelling. Chem Eng J 171:870–882Īhmad A, Kusumastuti A, Derek C, Ooi B (2012) Emulsion liquid membrane for cadmium removal: studies on emulsion diameter and stability. J Membr Sci 360:190–201Īhmad A, Kusumastuti A, Derek C, Ooi B (2011) Emulsion liquid membrane for heavy metal removal: an overview on emulsion stabilization and destabilization. Ultrason Sonochem 6:75–83Īgarwal AK, Das C, De S (2010) Modeling of extraction of dyes and their mixtures from aqueous solution using emulsion liquid membrane. J Environ Chem Eng 4:3926–3933Ībismaïl B, Canselier JP, Wilhelm AM, Delmas H, Gourdon C (1999) Emulsification by ultrasound: drop size distribution and stability. In addition, various parameters that could impact ELM stability, extraction, and recovery, such as emulsification speed and time, surfactant, carrier, internal agent, diluent, stirring speed, internal to membrane ratio, type of organic membrane, and treatment ratio, are also presented and discussed.Ībbassian K, Kargari A (2016) Modification of membrane formulation for stabilization of emulsion liquid membrane for extraction of phenol from aqueous solutions. In this article, ELM and PELM techniques, preparation methods, characteristics, stabilization methods (i.e., mechanical and ultrasound emulsification), and de-stabilization (i.e., swelling, leakage and coalescence ) of the emulsion are reviewed and described. PELM involves nanoparticle concepts to achieve a more stable emulsion for wastewater treatment. To address this, over the last few years, a new ELM trend known as the Pickering emulsion liquid membrane (PELM) has been developed. One important limitation of ELM process concerns the stabilization and de-stabilization of emulsion globules. This uses dish soap ( washing up liquid ) as an emulsifier.According a wide range of relevant literature, the emulsion liquid membrane technique (ELM) is considered an efficient method to separate and recover organic and inorganic contaminants that could otherwise be released into the environment. It is egg yolks that stabilise mayonnaise and hollandaise sauce.įind out more about emulsions with a magic milk experiment. ![]() In the case of oil and water, the hydrophilic end of the emulsifier forms a bond with the water and the the hydrophobic end forms a bond with the oil!Įmulsifiers are used in foods such as ice cream, sauces and biscuits to stop the oil and water from separating! Examples of emulsifiersĮgg yolks are an example of a food emulsifier. ![]() ![]() One end is hydrophilic (water-loving) and the other end hydrophobic (water-hating). Emulsifier molecules have two different ends. What is an emulsifier?Įmulsifiers are substances which stop liquids in an emulsion from separating. You can see that in the emulsion, liquid two is spread evenly through the water. The diagram above shows the difference between a liquid, an emulsion and immiscible liquids. Density Jar showing oil and water as immiscible liquids ![]()
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