Publications by authors named "Emily Summerton"
Article Synopsis
- Surfactant crystallisation is crucial for various industries like food, consumer products, and medicine, but its processes remain poorly understood, especially regarding their negative impact on the stability of detergent formulations.
- With the increasing global demand for detergents, it's vital to explore the factors influencing the formulation's stability, particularly to prevent issues like cloudy solutions in products such as dish liquids.
- This study employs techniques like variable temperature NMR spectroscopy and SAXS to analyze a system of common surfactants under different pH levels, revealing insights into how these surfactants phase transition and affect crystallisation.
Hypothesis: At low temperatures stability issues arise in commercial detergent products when surfactant crystallisation occurs, a process which is not currently well-understood. An understanding of the phase transition can be obtained using a simple binary SDS (sodium dodecyl sulfate) + DDAO (N,N-dimethyldodecylamine N-oxide) aqueous system. It expected that the crystallisation temperature of an SDS system can be lowered with addition of DDAO, thus providing a route to improve detergent stability.
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