Emulsified oil leakage onto the bulk water surface causes severe issues on global ecology and health. Developing efficient, rapid, and universal separation methods of emulsions has been a significant topic in scientific studies. However, a contactless and additive-free strategy to achieve continuous floating emulsion separation and oil collection remains to be discovered. Herein, a universal contactless demulsification, transportation, and collection method to dispose floating emulsions by ionic wind, which contains active charged particles generated by corona discharge is reported. The splash-like demulsification process of floating emulsions is attributed to the rupture of water film enveloped on oil droplet surface, simultaneously and respectively. The evidence of this process recorded by a high-speed camera with 20 000 fps has a referential significance for other works. This study may clean up universal floating emulsions discharged on water in real situations such as oil stations, chemical plants, and restaurants, and furthermore increase the potential of remote control in liquid dynamics by corona discharge.
Cationic flavor microcapsules were synthesized with tetradecyl allyldimethyl ammonium bromide (TADAB) as main shell material by emulsion polymerization. Methyl methacrylate (MMA), polyoxyethylene alkyl ether, and pentaerythritol tetraacrylate (PETRA) were applied as co-monomer, emulsifier and crosslinking agent, respectively. The polymerization reaction was proved by Fourier transform infrared spectroscopy (FTIR). The images of scanning electron microscope (SEM) illustrated that the flavor microcapsules were spherical under the optimum preparation condition. The particle size distribution of the flavor microcapsules was between 2 μm–10 μm and the zeta potential was +39.2 mV at pH 4.48. The thermogravimetric analyses indicated that the volatility of the flavor was effectively suppressed and the thermal stability was improved as the flavor was encapsulated in the microcapsules. When the flavor microcapsules were dispersed in an aqueous surfactant solution containing 20 w% polyoxyethylene alkyl ether, approximately 18% of the flavor was released within the first 30 h, but no flavor was released after 30 h. In an open beaker, the flavor retention of the microcapsules was 56.57% compared to 16.76% of flavor microcapsules broken in advance with mortar. The flavor microcapsules are very well suited for use in detergents or soaps, as they suppress the volatilization of the flavor in case of mechanical breakage and release the flavor well.
危险品化学品经营许可证（带存储）