EPSRC Reference: |
GR/K59040/01 |
Title: |
THE DEVELOPMENT OF DIELECTRIC SPECTROSCOPY AS A MEANS OF CHARACTERISING THE STRUCTURE OF CREAMS |
Principal Investigator: |
Craig, Professor D |
Other Investigators: |
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Researcher Co-Investigators: |
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Project Partners: |
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Department: |
School of Pharmacy |
Organisation: |
UCL |
Scheme: |
Standard Research (Pre-FEC) |
Starts: |
25 March 1996 |
Ends: |
24 March 1998 |
Value (£): |
126,350
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EPSRC Research Topic Classifications: |
Complex fluids & soft solids |
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EPSRC Industrial Sector Classifications: |
Chemicals |
Food and Drink |
Pharmaceuticals and Biotechnology |
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Related Grants: |
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Panel History: |
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Summary on Grant Application Form |
Creams are semi-solid emulsions, consisting of an oil phase dispersed in a aqueous phase (or vice versa) with liquid crystalline lamellae present between the dispersed droplets. There have been difficulties in establishing effective methods of quality control for creams due to the complexity of these systems. It is therefore proposed that a project be established in order to develop our existing work on the development of dielectric analysis as a means of probing the structure and controlling the quality of creams. We intend to measure the response of cream systems over a range of frequencies and temperatures and to use and develop an existing model to interpret the data. This development will be achieved by comparing the dielectric data to measurements obtained using more established techniques such as therogravimetric analysis, hot stage microscopy and rhelogical measurements. The project will result in the development of dielectric analysis as a means of characterising complex semisolid systems.
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Key Findings |
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Potential use in non-academic contexts |
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Impacts |
Description |
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Summary |
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Date Materialised |
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Sectors submitted by the Researcher |
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Project URL: |
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Further Information: |
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Organisation Website: |
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