| Abstract: | The Flow Properties of Emulsions The resistance of emulsions to flow is decreased by the temporary shearing strain (e. g. stirring). This phenomenon, called thixotropy, is due to the internal structure built by the emulsified particles. The structure is reversibly destroyed by the application of force. Sufficiently strong skeleton-formation gives a pasty consistancy to the emulsion. A definite force (yield point) is required to make it flow. A practical example of this is mayonnaise. The strength of the structure formation is essentially dependent on four factors: 1. The concentration of dispersed phase, 2. the degree of dispersion, 3. the nature of the emulsifying agent and 4. the nature of the external phase. For the measurements of the flow properties a rotary-viscometer is used. |
