Review on Some Confusion Produced by the Bicontinuous Microemulsion Terminology and Its Domains Microcurvature: A Simple Spatiotemporal Model at Optimum Formulation of Surfactant-Oil-Water Systems.

Fundamental studies have improved understanding of molecular-level properties and behavior in surfactant-oil-water (SOW) systems at equilibrium and under nonequilibrium conditions. However, confusion persists regarding the terms "microemulsion" and "curvature" in these systems. Microemulsion refers to a single-phase system that does not contain distinct oil or water droplets but at least four different structures with globular domains of nanometer size and sometimes arbitrary shape. The significance of "curvature" in such systems is unclear. At high surfactant concentrations (typically 30 wt % or more), a single phase zone has been identified in which complex molecular arrangements may result in light scattering. As surfactant concentration decreases, the single phase is referred to as a bicontinuous microemulsion, known as the middle phase in a Winsor III triphasic system. Its structure has been described as involving simple or multiple surfactant films surrounding more or less elongated excess oil and water phase globules. In cases where the system separates into two or three phases, known as Winsor I or II systems, one of the phases, containing most of the surfactant, is also confusedly referred to as the microemulsion. In this surfactant-rich phase, the only curved objects are micellar size structures that are soluble in the system and have no real interface but rather exchange surfactant molecules with the external liquid phase at an ultrafast pace. The use of the term "curvature" in the context of these complex microemulsion systems is confusing, particularly when applied to merged nanometer-size globular or percolating domains. In this work, we discuss the terms "microemulsion" and "curvature", and the most simple four-dimensional spatiotemporal model is proposed concerning SOW equilibrated systems near the optimum formulation. This model explains the motion of surfactant molecules due to Brownian movement, which is a quick and arbitrary thermal fluctuation, and limited to a short distance. The resulting observation and behavior will be an average in time and in space, leading to a permanent change in the local microcurvature of the aggregate, thus changing the average from micelle-like to inverse micelle-like order over an extremely short time. The term "microcurvature" is used to explain the small variations of globule size and indicates a close-to-zero mean curvature of the surfactant-containing film surface shape.

How to Attain an Ultralow Interfacial Tension and a Three-Phase Behavior with a Surfactant Formulation for Enhanced Oil Recovery: A Review. Part 2. Performance Improvement Trends from Winsor's Premise to Currently Proposed Inter- and Intra-Molecular Mixtures.

The minimum interfacial tension occurrence along a formulation scan at the so-called optimum formulation is discussed to be related to the interfacial curvature. The attained minimum tension is inversely proportional to the domain size of the bicontinuous microemulsion and to the interfacial layer rigidity, but no accurate prediction is available. The data from a very simple ternary system made of pure products accurately follows the correlation for optimum formulation, and exhibit a linear relationship between the performance index as the logarithm of the minimum tension at optimum, and the formulation variables. This relation is probably too simple when the number of variables is increased as in practical cases. The review of published data for more realistic systems proposed for enhanced oil recovery over the past 30 years indicates a general guidelines following Winsor's basic studies concerning the surfactant-oil-water interfacial interactions. It is well known that the major performance benefits are achieved by blending amphiphilic species at the interface as intermolecular or intramolecular mixtures, sometimes in extremely complex formulations. The complexity is such that a good knowledge of the possible trends and an experienced practical know-how to avoid trial and error are important for the practitioner in enhanced oil recovery.

Effect of surfactants on Fenton's reagent-mediated degradation of Kraft black liquor.

One of the limitations of the biodegradation of hydrophobic chemical compounds, like lignins, is their low solubility in the aqueous solution where this process takes place. To resolve this problem, surfactants have been used to improve the solubility of these hydrophobic compounds. In this investigation, we studied the effect of surfactants (anionic, cationic, and non-ionic) on the treatment of Kraft black liquor with Fenton's reagent. In the Fenton reaction, H2O2 (two different concentrations, 10 mM and 20 mM), FeCl2 (1 mM) and surfactant solution (10%) were used. Black liquor degradation was determined by UV/Visible spectrophotometry and by measuring phenolic groups. In the presence of Fenton's reagent, the optimum conditions for the oxidative degradation of black liquor were 10 mM H2O2, 1 microL of 10% solution of anionic surfactant (SDS). The importance of the use of surfactants for preparing black liquor for subsequent Fenton's reagent-mediated degradation was discussed.

Fenton's reagent-mediated degradation of residual Kraft black liquor.

In this work, the effect of Fenton's reagent on the degradation of residual Kraft black liquor was investigated. The effect of Fenton's reagent on the black liquor degradation was dependent on the concentration of H2O2. At low concentrations (5 and 15 mM) of H2O2, Fenton's reagent caused the degradation of phenolic groups (6.8 and 44.8%, respectively), the reduction of reaction medium pH (18.2%), and the polymerization of black liquor lignin. At a high concentration (60 mM) of H2O2, Fenton's reagent induced an extensive degradation of lignin (95-100%) and discoloration of the black liquor. In the presence of traces of iron, the addition of H2O2 alone induced mainly lignin fragmentation. In conclusion, Fenton's reagent and H2O2 alone can degrade residual Kraft black liquor under acidic conditions at room temperature.