Surfactants in agrochemicals
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| Main Author | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton :
CRC Press,
[2018]
|
| Series | Surfactant science series ;
v. 54. |
| Subjects | |
| Online Access | Full text |
| ISBN | 9780203737774 0203737776 9781351412551 1351412558 9781523120611 1523120614 9780824791001 |
| Physical Description | 1 online resource : illustrations |
Cover
Table of Contents:
- Cover; Half Title; Title Page; Copyright Page; Preface; Table of Contents; 1: General Introduction; 2: Physical Chemistry of Surfactant Solutions; I. General Classification of Surface Active Agents; II. Properties of Solutions of Surface Active Agents; III. Thermodynamics of Micellization; A. Kinetic Aspects; B. Equilibrium Aspects: Thermodynamic Treatment of Micellization; C. Enthalpy and Entropy of Micellization; D. Driving Force for Micelle Formation; 3: Adsorption of Surfactants and Polymers at the Air/Liquid, Liquid/Liquid, and Solid/Liquid Interfaces
- I. Adsorption of Surfactants at the Air/Liquid and Liquid/Liquid InterfaceA. The Gibbs Adsorption Isotherm; B. Equation of State Approach; Il. Adsorption of Surfactants and Polymers at the Solid/Liquid Interface; A. Surfactant Adsorption at the Solid/Liquid In terface; B. Polymer Adsorption; 4: Emulsiflable Concentrates; l. General Guidelines for Formutation of Emulsifiable Concentrates; Il. Spontaneity of Emulsification; III. Fundamental Investigations on a Modet Emulsifiable Concentrate; 5: Emulsions; l. Introduction; II. Formation of Emulsions; III. Selection of Emulsifiers
- A. The Hydrophilic-Lipophilic (HLB) ConceptB. The Phase Inversion Temperature (PIT) Concept; C. The Cohesive Energy Ratio Concept; IV. Emulsion Stability; A. Creaming and sedimentation; B. Flocculation of Emulsions; C. Ostwald Ripening; D. Emulsion Coalescence; E. Phase Inversion; V. Characterization of Emulsions and Assessment of Their Long-Term Physical Stability; A. Interfacial Properties; B. Interfacial Rheology; 6: Suspension Concentrates; l. Introduction; Il. Preparation of Suspension Concentrates and the Role of Surfactants; A. Wetting of the Agrochemical Powder
- B. Dispersion and MillingIII. Control of the Physical Stability of Suspension Concentrates; A. Stability Against Aggregation; B. Ostwald Ripening (Crystal Growth); C. Stability Against Claying or Caking; IV. Assessment of the Long-Term Physical Stability of Suspension Concentrates; A. Double-Layer Investigation; B. Surfactant and Polymer Adsorption; C. Assessment of the State of the Dispersion; D. Rheological Measurements; 7: Microemulsions; I. Introduction; Il. Basic Principles of Microemulsion Formation and Thermodynamic stability
- III. Factors Determining w/o vs. o/w Microemulsion FormationIV. Selection of Surfactants for Microemulsion Formutation; V. Characterization of Microemulsions; A. Conductivity Measurements; B. Light Scattering Measurements; VI. Role of Microemulsions in Enhancement of BiologicaJ Efficacy; 8: Role of Surfactants in the Transfer and Performance of Agrochemicals; l. Introduction; II. Interactions at the Solution InteTface and Their Effect on Droplet Formation; III. Impaction and Adhesion; IV. Droplet Sliding and Spray Retention; V. Wetting and Spreading