Influence of Surfactant Structure on the Stability of Water-in-Oil Emulsions under High-Temperature High-Salinity Conditions

Figure 3

Water-in-oil emulsion separation, (a) no separation (100% emulsion), (b) separated volume fraction, zero water phase, and 0.05 oleic phase, (c) separated volume fraction, 0.4 water phase, and 0.26 oleic phase, and (d) complete separation (100%); separated volume fraction is 1 (0.7 water phase, 0.3 oleic phase).

(a)

(b)

(c)

(d)