Literature DB >> 22297791

Effects of visible and UV light on the characteristics and properties of crude oil-in-water (O/W) emulsions.

Homer C Genuino1, Dayton T Horvath, Cecil K King'ondu, George E Hoag, John B Collins, Steven L Suib.   

Abstract

The effects of visible and UV light on the characteristics and properties of Prudhoe Bay (PB) and South Louisiana (SL) emulsions were investigated to better understand the role of sunlight on the fate of spilled crude oils that form emulsions with a dispersant in the aquatic environment. Before irradiation, crude oil emulsions showed the presence of dispersed crude oil micelles in a continuous water phase and crude oil components floating on the surface. The crude oil micelles decreased in size with irradiation, but emulsions retained their high degree of polydispersity. UV irradiation reduced the stability of emulsions more effectively than visible light. The reduction of micelles size caused the viscosity of emulsions to increase and melting point to decrease. Further, irradiation increased acid concentrations and induced ion formation which lowered the pH and increased the conductivity of emulsions, respectively. Ni and Fe in PB emulsions were extracted from crude oil with UV irradiation, which may provide an efficient process for metal removal. The emulsions were stable toward freeze/thaw cycles and their melting temperatures generally decreased with irradiation. Evidence of ˙OH production existed when emulsions were exposed to UV but not to visible light. The presence of H(2)O(2) enhanced the photodegradation of crude oil. Overall, the changes in emulsion properties were attributed to direct photodegradation and photooxidation of crude oil components.

Entities:  

Year:  2012        PMID: 22297791     DOI: 10.1039/c2pp05275j

Source DB:  PubMed          Journal:  Photochem Photobiol Sci        ISSN: 1474-905X            Impact factor:   3.982


  2 in total

1.  Biodegradation of MC252 oil in oil:sand aggregates in a coastal headland beach environment.

Authors:  Vijaikrishnah Elango; Marilany Urbano; Kendall R Lemelle; John H Pardue
Journal:  Front Microbiol       Date:  2014-04-10       Impact factor: 5.640

2.  Onion Essential Oil-in-Water Emulsion as a Food Flavoring Agent: Effect of Environmental Stress on Physical Properties and Antibacterial Activity.

Authors:  Elham Taghavi; Afifah Syazwani Abdul Salam; Navideh Anarjan; Elexson Nillian; Mohd Nizam Lani
Journal:  Int J Food Sci       Date:  2022-10-05
  2 in total

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