Colloids at liquid-liquid interfaces & emulsions


Emulsions are complex fluids we encounter every day. Milk and lotions are only two examples. Emulsions are mixtures of at least two immiscible liquids. Without further action, these liquids will eventually separate. For several applications – like oil recovery or food processing – it is of high importance to stabilise emulsions. This can be achieved by adding surfactants or colloids which modify the properties of the interfaces between the liquids.

Figure: prolate ellipsoid at a liquid-liquid interface under the influence of an externally applied magnetic field (thanks to Gary Davies)

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