关键词: 乳状液, 微小乳状液, 表面活性剂, 分子结构

Abstract: The effect of the difference in the HC chain lengthand the double bond (in the HC chain) of the mixed surfactantson the temperature of miniemulsion formation were studied. For the systems studied in this work,the greater the difference inthe HC chain length of the mixed surfactants, the lower the temperature of the miniemulsion formation. The presence of the double bond in the surfactant HC chain may also depress the temperature of miniemulsionformation. The formation temperature ofminiemulsions can be depressed to even lower in the case of coexistence of the above mentioned two factors. A viewpoint was proposed that the mixed film with less compactness was favorable to the formation of miniemulsions.

Key words: emulsion, miniemulsion, surfactance, molecular structure