Determination of Interfacial Tension of Emulsion Droplets

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Abstract
A simple method for measuring directly the interfacial tension of milk-fat droplets of 3-10 [mu] diameter is described. Seven series of measurements on pasteurized milk at 35[degree]C were made and values of 3.7-7.6 dyne/cm found. Reasons for this range are discussed. No differences in interfacial tension for large and small droplets were found, or when saline or distilled water was used for diluting the milk sample. Refinements of the method to include measurements of globules of 1-2 [mu] diameter are briefly discussed. The technique was also applied to water /air, water/Nujol, Nujol/water and Nujol/air interfaces; good agreement with known values and the values obtained by the ring method with a Du Nouy tensiometer was found in the first three cases.

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