An experimental model has been developed in which the stability of water-in-oil emulsions in simple environments of known constitution could be studied. A decrease in emulsion stability was effected by decreasing the pH of the emulsion environment with the ionic strength constant, increasing the ionic strength of the environment with the pH constant, or increasing the temperature of the environment with the pH and ionic strength constant. The concentration of protein in the emulsion environment at a given pH was not found to alter the stability of the emulsions. Parallels between in vitro influences upon stability and those produced by an inflammatory response at an emulsion repository site are discussed.
ASJC Scopus subject areas
- Immunology and Allergy