Abstract: The methods of controlling emulsion swelling were studied. The investigations were focused on the presence of electrolyte or glucose in the external solution of W-O-W liquid surfactant membrane system. It is evident that the existence of electrolyte or glucose in the external phase suppresses entrainment swelling due to a change in the nature of the interface. The effect of temperature on emulsion swelling was investigated extensively. The effect of increasing the temperature was found to increase in emulsion swelling. A modified model for estimating permeation swelling was shown to describe the experimental data satisfactorily.

摘要： 探讨了抑制乳液溶胀的途径。着重研究了迄今尚未充分讨论的外水溶质对乳液溶胀的影响。结果证实,外水相中的电解质或葡萄糖能抑制夹带溶胀,并使渗透溶胀率降低。研究了溶剂和温度对溶胀的影响。提出了计算渗透溶胀的修正数学模型,计算值与实验值相符。