Faults of emulsion

 

Creaming: When an emulsion is prepared it is not possible to make all drops exactly same size. The larger droplets move to the surface because they have less density than water. These droplets cause uneven distribution of water and form a layer on the surface and causes uneven distribution of emulsion. This defect is called creaming. This defect increase yarn breakage during spinning.

           

Causes of creaming

·      Improper oil selection

·      Not accurate mixing ratio of oil, water and emulsifier

·      Bad agitation of the mixture

Remedy to avoid creaming

·      Using slow running paddles to stir the mixture, thus the droplet size can be kept small

·      Using oil of high specific gravity

·      Emulsion should not be stored for long time

Breaking: Sometimes the mixture is not uniform and so in some places it is dense and in others it is light. The defect is called breaking.

It is caused by faulty stirring equipment. 

It can be avoided by high speed agitation.

Why fish oil and vegetable oil is not use in making emulsion?

Drawbacks of fish oil

• It is very costly
• It has a very bad smell
• If the percentage of fish oil is more then it will lead to combustion of fire

Drawbacks of vegetable oil

• In comparison to mineral oil, it is very costly
• It allows dirt and bust to lap around the rollers and thus it jams the rollers
• It causes build up of static electricity between the fibres and rollers which causes the fibres to stick to the rollers