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The stability of an emulsion is controlled by:-
- interfacial surface forces,
- size of the disperse phase droplets,
- viscous properties of the continuous phase and
- density difference between the two phases.
(Stokes law).
However some would argue that Stokes law doesn’t apply to any non Newtonian fluid like ketchup or lotion and that standard Navier-Stokes equations should be used instead (parameterized and coupled then constants can be backed out using numerical quadrature). Interesting discussion on this here - https://www.facebook.com/groups/makingskincare/permalink/468977136561449/
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