MT 36 - Emulsion characteristics of emulsifiable concentrates


Content Handbook F


Outline of method

100 ml of aqueous emulsion. The stability of this emulsion is then in terms of the amounts of free 'oil' or 'cream' which separates while the emulsion is allowed to stand undisturbed for 24 h. The ability of the system to re-emulsify at the end of the 24 h period is also determined.
If required, the test is repeated on a fresh sample of the concentrate which has previously been treated by MT 46.1.3, Accelerated storage procedure for emulsifiable concentrates.




The procedure described in this method is applicable to any emulsifiable concentrate, which gives rise, on dilution with water, to oil in water emulsions