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Ostwald ripening
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Ostwald ripening is a phenomenon observed in solid solutions and liquid sols that involves the change of an inhomogeneous structure over time, in that small crystals or sol particles first dissolve an
Ostwald ripening in palladium nanoparticles dissolved in formaldehyde at 6 (a), 24 (b), 48 (c) and 72 hours (d). The small palladium particles are being consumed as the larger ones grow bigger.
Ostwald ripening in palladium nanoparticles dissolved in formaldehyde at 6 (a), 24 (b), 48 (c) and 72 hours (d). The small palladium particles are bei
Oil droplets in pastis mixed with water grow by Ostwald ripening.
Oil droplets in pastis mixed with water grow by Ostwald ripening.
Ouzo effect
Videos
The ouzo effect, also known as the louche effect and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored li
The ouzo effect during the preparation of absinthe
The ouzo effect during the preparation of absinthe
Arak with water and ice
Arak with water and ice