Energy-filtering TEM and electron energy-loss spectroscopy of double structure tabular microcrystals of silver halide emulsions

Composite Ag(Br,I) tabular microcrystals of photographic emulsions were studied by the combination of energy-filtering electron microscopy (EFTEM) and electron energy-loss spectroscopy (EELS) in conjunction with energy-dispersive X-ray (EDX) microanalysis. The contrast tuning under the energy-filtering in the low-loss region was used to observe more clearly edge and random dislocations, {11⁻1} stacking faults in the grain shells parallel to {11⁻2} edges and bend and edge contours. Electron spectroscopic diffraction patterns revealed numerous extra reflections at commensurate positions in between the Bragg reflections and diffuse honeycomb contours; these were assigned to the number of defects in the shell region parallel to the grain edges and polyhedral clusters of interstitial silver cations, respectively. Inner-shell excitation bands of silver halide were detected and confirmed by EDX analyses, i.e. the Ag N_2,3 edge at 62 eV (probably overlapped with the weak I N_4,5 edge at 52 eV and the Br M_4,5 edge at 70 eV), the I M_4,5 edge at about 620 eV, and the Br L_2,3 edge at about 1550 eV energy losses. Energy-loss near-edge structure of the Ag M_4,5 edge at about 367 eV energy losses and low-loss fine structure arisen as a result of interband transitions and excitons, possibly superimposed with many electron effects, have been revealed. The crystal thickness was determined by a modified EELS log-ratio technique in satisfactory agreement with measurements on grain replicas.     

Vapour pressure of a fragrance ingredient during evaporation in a simple emulsion

The phase diagram water, phenethyl alcohol and laureth 4 was determined and the variation of the vapour pressure of the alcohol was determined during evaporation using gas chromatographic head-space analysis. The phase changes during evaporation were estimated from the phase diagram and compared to the appearance of the emulsion using optical microscopy. The transfer of the fragrance ingredient between different phases during the process was estimated and its measured vapour pressures compared to those calculated from values of earlier determination in different phases in the system. The agreement was good.     

核桃油多重乳状液的制备及稳定性研究

以多重乳状液相对体积为衡量标准,借助显微镜直接观察,探讨第一相乳化剂含量、第一相质量分数、亲油亲水乳化剂质量比、体系乳化剂的含量等因素对核桃油多重乳状液体系稳定性的影响,并通过正交试验设计优化了乳化工艺。结果表明,第一相质量分数55％,亲油亲水乳化剂质量比7：1,乳化剂含量11％,第一相核桃油含量66％,体系稳定性最好,相对体积分数达到92．5％。同时,核桃油过氧化值的测量表明,核桃油在多重乳状液中的氧化稳定性较好,并与乳状液体系本身的稳定性相关。     

Cold,gel-like whey protein emulsions by microfluidisation emulsification: Rheological properties and microstructures

Novel cold, gel-like whey protein concentrate (WPC) emulsions at various oil fractions (φ; 0.2–0.6) were formed through thermal pretreatment (at 70 °C for 30 min) and subsequent microfluidisation. The rheogical properties and microstructures, as well as emulsification mechanism of these emulsions were characterised. The rheological analyses indicated that the gel-like emulsions exhibited shear-thinning and predominantly elastic gel behaviours, and the apparent viscosities and the mechanical moduli of the emulsions remarkably and progressively increased with increasing the φ from 0.2 to 0.6. Confocal laser scanning microscopy analyses confirmed close relationships between rheological properties and gel network structures at various φ values. The formation of the gel-like network structure was closely related to the high emulsifying efficiency by microfluidisation. This kind of novel gel-like emulsion might exhibit great potential and be applicable in food formulations, e.g. as a kind of carrier for heat-labile and active ingredients.