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Ostwald ripening

   Also found in: Wikipedia 0.01 sec.
Ostwald ripening [′ȯst‚vält ¦rīp·ə·niŋ]
(chemistry)
Solution-crystallizer phenomenon in which small crystals, more soluble than large ones, dissolve and reprecipitate onto larger particles.


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The cause of Ostwald ripening is due to that the solubility of monomers in water increases with a decreasing monomer droplet size, and larger monomer droplets therefore grow in size at the expense of smaller ones through monomer diffusion (10-12).
D, the most effective substances against emulsion breakdown (creaming, flocculation, Ostwald ripening, coalescence and phase inversion) are block and graft polymers, such as hydrophobically modified inulin in oil-in-water (o/w) emulsions and chains of polyhydroxy-stearic acid and polyethyleneoxide in water-in-oil emulsions (w/o).
This is an Ostwald ripening effect, as described earlier, but is substantially limited by the hexadecane.
 
 
 
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