Spray droplet size is an important factor affecting spray drift, which is directly related to the spray effect and efficiency by unmanned aerial vehicle . Effect of adjuvants on the droplet size of emamectin benzoate dilute emulsion was systematically investigated by measuring droplet size, dynamic surface tension , and rheology. The results showed that droplet size was independent of dynamic surface tension and viscosity, but was related to the viscoelastic property and strain. For the emulsions with N, N-dimethyldodecylamine-N-oxid (OA), polyalkoxylated butyl ether (LQ) and poly (vinyl alcohol) (PVA), the viscous modulus (G′′) were higher than elastic modulus (G′) under the crossover frequency, indicating that the emulsions were the viscous liquid. Furthermore, the diluted emulsions with OA and LQ had small drop, while that with PVA had big drop. These leaded to the breakup of the liquid sheet at lower deformation and the small spray droplet formation. While emulsions containing Guar gum 2-hydroxy-3-(trimethylammonio) propyl ether chloride (Gum Cl) and Sil800 (silicone adjuvant) exhibited a weak elastic behavior, and had the large droplet size. In addition, compared to the emulsions with OA, LQ and PVA, the dilute emulsions with Gum Cl and Sil800 had the large drop diameter, and G′ had a rapid decrease at bigger strain. This suggested the dilute emulsions with Gum Cl and Sil800 had a high stability during atomization . The study would provide a useful guide for selecting drift control adjuvants and raising pesticide efficiency.
Herein, the oleogelation of human milk mimic oil (HMMO) was carried out with beeswax (BW). The physiochemical properties [microstructure, oil holding capacity, X-ray diffraction, differential scanning calorimetry, and rheology] were investigated. The increased addition of BW led to larger crystal sizes and denser internal networks in the oleogel, further improving the thermal behavior, structural strength, and viscosity performance of BW oleogel samples. With the cost-effective benefit of forming the desired internal network structure, 5% BW was selected for oleogel emulsion preparation with varying whey protein isolate addition levels (1, 5, 10, and 15%). The oleogel emulsions showed better storage and emulsifying stability than the conventional ones without significant changes in droplet size. The oleogelation by BW in the oil phase also gave more robust and viscous textures to the HMMO-based emulsion. To sum up, this study supported the advantages of oleogelation by BW in optimizing the physiochemical properties of HMMO and its emulsion, which promotes more promising applications in food, medicine, and cosmetics.
危险品化学品经营许可证（带存储）