We investigate temperature induced phase transitions in mixtures of water, oil, and a nonionic surfactant. By microcalorimetric measurements it is shown that the droplet-lamellar transition shows hysteresis so that it is strongly first order. The position of this transition and of the emulsification boundary are quantitatively described by an interfacial model which considers solely the temperature dependence of the spontaneous curvature. There is no fit parameter in the model. Remarkably, the positions of both boundaries do not depend on the bending moduli. {} 1996 The American Physical Society.
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Vollmer et al. (1996) studied this question.
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