Emulsions that mix immiscible liquids are central to products from food to cosmetics. For instance, emulsions like mayonnaise mix liquids that don’t normally blend. They require added molecules called ...

An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.

The solvent evaporation method is the most widely applied technique for microsphere preparation. In industrial production, it can be carried out using a reaction vessel or a static mixer, each with ...

Scientific American is part of Springer Nature, which owns or has commercial relations with thousands of scientific publications (many of them can be found at www ...

Here we describe a simplified method for direct breakage of the emulsion using the DNA binding buffer (containing guanidine hydrochloride and isopropanol) that is provided with commonly used silica ...

If you enjoyed this article, I’d like to ask for your support. Scientific American has served as an advocate for science and industry for 180 years, and right now may be the most critical moment in ...