Herein, we propose a method for evaluating the movement of a constituent in a multiple emulsion while maintaining its original dispersed condition. In this study, an oil-in-water-in-oil (O/W/O) emulsion was prepared using a two-step emulsification method with styrene as an analyte species in the inner phase (O). The emulsion was measured using resonance-enhanced multiphoton ionization time-of-flight mass spectrometry without pretreatment such as centrifugation.
View Article and Find Full Text PDFThe creaming behavior of an oil-in-water (O/W) emulsion was quantitatively evaluated via resonance-enhanced multiphoton ionization time-of-flight mass spectrometry. Styrene O/W emulsions were prepared with initial styrene concentrations of 1 and 4 g/L, and the height at the center of the sample was monitored. A peak area of the molecular ion of styrene was set as the signal intensity, for which a time profile was constructed from a series of mass spectra.
View Article and Find Full Text PDFResonance-enhanced multiphoton ionization time-of-flight mass spectrometry (REMPI-TOFMS) was used to study the characteristic signal behaviors obtained from two types of emulsions: water-in-oil (W/O) and oil-in-water (O/W). All emulsions were prepared using phase inversion emulsification, i.e.
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