In this study the influence of viscosity and chemical nature of dispersed phase, preparation conditions and storage temperature on the properties of nitrocellulose emulsions produced by gel emulsification (G) and direct mechanical emulsification (D) methods were examined. Chemical nature of dispersed phase had no effect on the drop size for both methods; however it had a significant effect on emulsion stability. Viscosity of dispersed phase did not considerably affect drop breakage process in route G, while strongly affected drop breakage in route D. Addition rate had no significant effect on the drop size produced by route D; while for route G high addition rate resulted in catastrophic phase inversion. The drop size produced by route D decreased dramatically by increasing stirring speed, whereas stirring speed had a minimal effect on the drop breakage process in route G. Finally, it was found that emulsion stability was greatly influenced by storage temperature.

在这项研究中，考察了分散相的粘度和化学性质，制备条件和储存温度对通过凝胶乳化（G）和直接机械乳化（D）方法生产的硝化纤维素乳液性能的影响。两种方法中分散相的化学性质均不影响液滴大小。然而，它对乳液的稳定性有显着影响。分散相的粘度对路径G中的液滴破损过程影响不大，而对路径D中的液滴破损影响很大。而对于G路线，高添加率会导致灾难性的倒相。路线D产生的液滴尺寸随着搅拌速度的增加而急剧下降，