W/O乳化酸体系稳定性实验研究

The Research for the Stability of W/O Emulsified Acid

摘要: 从多个角度对柴油-盐酸形成的W/O型乳液体系的稳定性进行实验研究,结果表明:当乳化剂的亲油基中引入双键、长度变短、支链结构增多时,乳化酸体系的稳定性会下降;随着酸内相体积分数的增加,乳化酸粘度随之增加,乳化酸的稳定性增强;在高温条件下,密度调节剂会降低乳化酸的稳定性,与玻尔兹曼理论相悖;乳化酸的稳定性还取决于整个体系分散特性,使用脂肪醇增效剂、增加搅拌速度能减小乳液液滴的平均尺寸,增加乳化酸体系的稳定性。

Abstract: Experimental research for the stability of W/O emulsified fluid composed of diesel-hydrochloric acid was made from the viewpoints of the emulsifier structure, volume ratio of hydrochloric acid to diesel, and the dosage of density regulator and emulsifier