SciTech Chronicles. . . . . . . . .Feb 22, 2025

  Dancing Madly Backwards. Vol II No 48 314 links Curated Scientists have developed a shapeshifting material that can carry many times its w...

The science of the ideal salad dressing

There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them is to add an extra ingredient known as a ‘surfactant’ or emulsifier, like mustard.

Welcome

How diluting ouzo liquor could lead to better emulsions

It sounds like a party trick: Add water to the clear, licorice-flavored ouzo liquor, and watch it turn cloudy. This "ouzo effect" is an example of an easy way to make highly stable emulsions—or mixtures of liquids that don't like being together, like vinaigrettes—but nobody has yet fully understood how it works. Now, researchers report in ACS Central Science that the secret may lie in the unique structure of the emulsion's droplets.