文摘
An approach to the microencapsulation of ultramarine particles in water-in-oil (W/O) emulsion was investigated. The surface shape of the particles was quantitatively characterized via the study of the surface fractal dimensionality. The results showed that there were ultramarine particles in the aqueous beads of W/O emulsion, and that microcapsulizing reactions took place on the surface of the particles, forming a membrane of silica gel capsules which covered the ultramarine particles. As a result, the acid-resistance of the ultramarine was effectively improved. The extent of the acid-resistance of the ultramarine corresponded to the surface fractal dimensionality. Thus the bigger the surface fractal dimensionality of the particles, the better the acid-resistance of the ultramarine.