Sökning: "o w emulsion"

Visar resultat 6 - 8 av 8 avhandlingar innehållade orden o w emulsion.

1. 6. Synergistic interactions involving amphiphilic polymers in solution

   Författare :Maria Karlberg; Fysikalisk kemi; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; hydrophobic modification; cyclodextrin; rheology; emulsion stability; Fysikalisk kemi; Physical chemistry; cellulose derivative; degradable surfactants; amylose;

   Sammanfattning : The properties of hydrophobically modified cellulose derivatives in aqueous mixtures with various other molecules have been investigated. Mixtures of a hydrophobically modified polymer and alkali-sensitive, degradable surfactants gave rise to time-dependent viscosities. LÄS MER

3. 7. Waterborne Alkyd-Acrylic Hybrids with High Solids Content -Preparation and Properties-

   Författare :Mehrnoush Jowkar Deriss; Centrum för analys och syntes; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; biopolymers; Polymer technology; Polymerteknik;

   Sammanfattning : The work presented in this thesis concerns the preparation, characterization and film formation of a waterborne alkyd-acrylic hybrid system with high solids content of about 80 %. The alkyd-acrylic hybrids were prepared by slowly adding a linseed oil alkyd to an acrylic latex dispersion under stirring. LÄS MER

4. 8. Antioxidant-Impregnated Polymers / Antioxidant Ability and Interactions with Food

   Författare :Carolina Wessling; Avdelningen för livsmedel och läkemedel; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Food and drink technology; shelf-life; interactions; packaging; polymers; BHT; antioxidants; a-tocopherol; Livsmedelsteknik;

   Sammanfattning : Interactions between antioxidant-impregnated low-density polyethylene (LDPE) and polypropylene (PP), and oxygen-sensitive foods have been investigated. BHT and a-tocopherol are two antioxidants commonly used in both foods and polymers. In general, BHT was rapidly lost from LDPE film in contact with various foodstuffs. LÄS MER