Date of Award

5-1937

Degree Type

Bachelors Essay

Degree Name

Bachelor of Science (BS)

Department

Chemistry

First Advisor

John R. Koch

Abstract

Emulsions are undoubtedly among the most useful preparations which man can make, and their application in industry, pharmacy, and cooking is wide and varied. We are all familiar with mayonnaise in which and emulsion of olive oil is obtained with the use of egg yolk as an emulsifying agent. Egg yolk itself is one of Nature's very best emulsions, as is milk which is both a colloid and an emulsion.

This thesis is concerned in particular with the application of emulsions in the tanning industry, where oil is applied to leather in the form of an emulsion to make it pliable. In this operation, known as fat liquoring, emulsions which have very small globules of oil are more desirable in order to get proper penetration of the oil into the leather.

One of the emulsifying agents used in fat liquoring is commercial egg yolk, and its effect on particle size of emulsions will be discussed in this paper.

Comments

A Thesis submitted to the Faculty of the College of Liberal Arts of Marquette University in Partial Fulfillment of the Requirements for the Degree of Bachelor of Science, Milwaukee, Wisconsin

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