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Interfacial Structure of Pickering Emulsions Kjersta Larson-Smith and Prof. Danilo Pozzo University of Washington Chemical Engineering, Seattle WA. Oil.

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  1. Interfacial Structure of Pickering EmulsionsKjersta Larson-Smith and Prof. Danilo PozzoUniversity of Washington Chemical Engineering, Seattle WA Oil • Particle stabilized emulsions (Pickering) form during the processing of organic fluids in the presence of water and solid micro and/or nanoparticles. • Particles are enriched at the oil-water interface due to a favorable energy of adsorption. • Emulsion stability is controlled primarily by the structure of solid particles at the interface. • Nanoparticles and microparticles differ in their emulsion stabilization mechanisms: Steric vs. electrostatic • Project Accomplishments: • Develop a scattering-based toolbox to probe the interfacial organization of the particles in the emulsion. • Probe interfacial transitions that occur in Pickering emulsions that are subjected to changing environmental conditions (freeze-thaw cycles, pH and ionic strength). Small Angle Neutron and X-ray Scattering 50 mm Side-Project: A one-pot synthesis scheme was developed to create amphiphilic nanoparticles that strongly adsorb at interfaces and also self-associate to form stable cluster structures analogous to micelles. Emulsions stabilized by amphiphilic particles are now being explored. Water Model Emulsions: Hexadecane-in-water emulsions stabilized by functionalized gold, polystyrene or silica nanoparticles (4-100 nm) K. Larson-Smith, A. Jackson and D.C. Pozzo, J. Colloid and Interface Science, 343: 36 (2010)

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