Many unit operations required in microfluidics can be realised by electrokinetic phenomena. Electrokinetic phenomena are related to the presence of electrical surface charges of microfluidic substrates in contact with a liquid. As surface charges cannot be directly measured, the zeta potential is considered as the relevant parameter instead. PMMA is an attractive microfluidic substrate since micron-sized features can be manufactured at low costs. However, the existence of PMMA surface charges is not well understood and the zeta potential data found in the literature show significant disagreement. In this article, we present a thorough investigation on the zeta potential of PMMA. We use computations of the potential distribution in the electrical double layer to predict the influence of various electrolyte parameters. The generated knowledge is compared to extensive experiments where we investigate the influence of ionic strength, pH, temperature and the nature of the electrolyte. Our findings imply that two different mechanisms influence the zeta potential depending on the pH value. We propose pure shielding in the acidic and neutral milieus while adsorption of co-ions occurs along with shielding in the alkaline milieu.
Cyclodextrins (CDs) are cyclic oligosaccharides derived from the enzymatic degradation of starch. Emulsifying functionality of β‐cyclodextrin (β‐CD) upon its complexation with selected solvents (octanol, decane, and toluene) was studied. In several tests, the three‐phase systems containing the emulsion fraction in the middle position were obtained. The examination of variations in the phase behavior of the test systems showed that the decane/β‐CD/water system had the highest emulsion phase volume when β‐CD at concentration of 10% w/v was used. A reduction in interfacial tension (IFT) of the oil–water interface in each test system was observed with the following order: toluene, decane, and octanol. The precipitated fraction obtained upon centrifugation of the emulsion phase, was structurally characterized as the inclusion complex (IC) formed between β‐CD and each of the three test solvents. The wettability of the IC particles was determined through contact angle measurement and formation of the oil‐in‐water (O/W) Pickering emulsions was confirmed (θow<90°). With use of size distribution data, the ICs particles as the microparticles (1–10 µm) were found to be the main species involved in the formation and stabilization of the emulsions.
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