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

摘要： 本文研究了混合表面活性剂中碳链长度差别和双键对微小乳状液形成温度影响。发现碳链长度差别和双键均可使微小乳状液自发形成温度下降，二者同时存在可使乳化温度降得更低。提出了不太紧密的混合膜可能有利于微小乳状液自发形成的观点。

关键词: 乳状液, 微小乳状液, 表面活性剂, 分子结构