Relationship Between the Polymer Structures and Destabilization of Polymer‐Containing Water‐in‐Oil Emulsions

Minghuan Shen Key Laboratory of Colloid, Interface and Chemical Thermodynamics, Institute of Chemistry, The Chinese Academy of Sciences, Beijing, China; College of Chemical Engineering, Harbin Engineering University, Harbin, China

Xiaohui Xu Key Laboratory of Colloid, Interface and Chemical Thermodynamics, Institute of Chemistry, The Chinese Academy of Sciences, Beijing, China; College of Chemical Engineering, Harbin Engineering University, Harbin, China

Yilin Wang Key Laboratory of Colloid, Interface and Chemical Thermodynamics, Institute of Chemistry, The Chinese Academy of Sciences, Beijing, China

Yajun Guo College of Chemical Engineering, Harbin Engineering University, Harbin, China

Minghong Fan Key Laboratory of Colloid, Interface and Chemical Thermodynamics, Institute of Chemistry, The Chinese Academy of Sciences, Beijing, China

Guorong Tan Key Laboratory of Colloid, Interface and Chemical Thermodynamics, Institute of Chemistry, The Chinese Academy of Sciences, Beijing, China

Jinben Wang Key Laboratory of Colloid, Interface and Chemical Thermodynamics, Institute of Chemistry, The Chinese Academy of Sciences, Beijing, ChinaCorrespondence[email protected]

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The viscous properties, scanning electronic microscopy (SEM), and water/oil interfacial tension (IFT) of partially hydrolyzed polyacryamide (HPAM) and hydrophobically associating hydrolyzed polyacryamides modified with N‐dodecylacrylamide were studied with the objective of investigating the influence on destabilization of emulsions. As expected, the copolymers exhibit significant viscosity enhancing capacity and three‐dimensional network structures due to intermolecular hydrophobic associations, and also present high interfacial activities as the IFT decrease with increasing polymer concentration. As a result, the existences of copolymers increased both the viscosity of emulsions and the intensity of interfacial film, in which case slow down the diffusion of demulsifier molecules and enhance the stability of emulsions, finally, the separation of water from oil becomes more difficult.

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Acknowledgments

Financial support by the National Key Basic Research Development Program (2005cb221305) is greatly acknowledged.

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Relationship Between the Polymer Structures and Destabilization of Polymer‐Containing Water‐in‐Oil Emulsions

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