Emulsions: Production and Stabilization

This lecture covers the production and stabilization of emulsions, focusing on the properties of colloids, the formation of emulsions through mechanical mixing and sonication, and the different classes of emulsions such as macroemulsions, nanoemulsions, and microemulsions. The instructor explains the role of surfactants and nanoparticles in stabilizing emulsions, the concept of hydrophile-lipophile balance (HLB) to measure surfactant activity, and the types of surfactants including anionic, cationic, and zwitterionic. The lecture also delves into the mechanisms of particle adsorption at liquid-liquid interfaces and the stability of Pickering emulsions.