The effect of molecular parameters on the stability of water-in-crude oil emulsions studied by IR and UV spectroscopy

The stability of a model emulsion stabilised by the interfacially active fractions from crude oils has been explained by the molecular properties of the fractions studied by IR, UV, GC/MS and VOP. The study clearly demonstrates that the stability of water-in-crude oil emulsions depend on a combination of factors such as molecular size, aromaticity, aromatic condensation and carbonyl group concentrations. The results show that a fraction that has higher molecular weight, higher aromaticity, higher aromatic condensation and higher carbonyl group concentration per unit aromatic structures give higher emulsion stability.