Polyoxyalkylenated amines for breaking water-in-oil emulsions: effect of structural variations on the demulsification efficiency

• Published in: Polymers for advanced technologies Vol. 9; no. 2; pp. 159 - 166
• Main Authors: Abdel-Azim, Abdel-Azim A., Zaki, Nael N., Maysour, Nermine E.-S.
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.02.1998
• Subjects: demulsifiers; HLB; polyoxyalkylated amines; structural variations; water-in-oil emulsions
• ISSN: 1042-7147; 1099-1581
• DOI: 10.1002/(SICI)1099-1581(199802)9:2<159::AID-PAT757>3.0.CO;2-K

In the present work, different aliphatic and aromatic amines were ethoxylated after a previous propoxylation (PPPEA) with different degrees of propoxylation and ethoxylation in order to obtain polymeric surfactants having different hydrophilic–lipophilic balance (HLB) values. The influence of the structural variations in the prepared PPPEA on their efficiency as demulsifiers for water‐in‐oil emulsions was investigated. Synthetic water‐in‐benzene emulsions stabilized by petroleum asphaltenes was utilized for the completion of this study. The actual propylene oxide (PO)–ethylene oxide (EO) ratios of the PPPEA under investigation was elucidated via 1H NMR spectroscopy. It was found that each demulsifier practices a maximum demulsification efficiency at an optimum concentration. At this concentration, the demulsifiers’ molecules were believed to form a monolayer by adsorbance at the benzene–water interface. The influences of the number of aromatic rings in the molecule, the degree of substitution in the aromatic rings, the number of amine groups, the number of PO–EO chains and HLB on the demulsification efficiency were accomplished. © 1998 John Wiley & Sons, Ltd.