öljyjakeet

Öljyjakeet are microscopic or submicroscopic droplets of oil dispersed in another continuous phase, most commonly water. They form when oil is broken into smaller portions by mechanical action, turbulence, spraying, or natural weathering processes. In environmental contexts, oil droplets can arise from oil spills, ballast water discharges, or oil washing and typically range in size from submicrometer to hundreds of micrometers, depending on energy input and composition.

There are two main types of oil droplets in dispersions: oil-in-water emulsions, where oil droplets are suspended in water, and, less commonly, water-in-oil emulsions, where water droplets are dispersed in oil. In food science, oil droplets stabilize emulsions such as mayonnaise or vinaigrettes with the help of emulsifiers and surface-active components. In environmental and industrial systems, natural organic matter, surfactants, and particulate matter can stabilize droplets and influence their stability and behavior.

Droplets are stabilized by interfacial layers formed by surfactants or natural surface-active compounds. Key properties include droplet size distribution, interfacial tension, and zeta potential, which together influence stability and transport. Over time, processes such as Ostwald ripening and coalescence can alter the size distribution, potentially leading to phase separation or creaming.

Characterization of öljyjakeet employs optical or electron microscopy, dynamic light scattering, and laser diffraction to determine size distributions, along with chemical analyses to identify oil types. The presence and behavior of oil droplets affect the fate of oil in aquatic systems, including transport, degradation rates, and ecological impact, and are central to many oil spill response and cleanup strategies.