When a surface is getting wet, the composition of the liquid plays a role in the wetting process. Researchers from the Max Planck Institute for Dynamics and Self-Organization (MPI-DS) found that phase separation within the wetting liquid directly affects the dynamics of spreading. Their findings may inform research in various applications, including tissue engineering, biology and semiconductor manufacturing. The study was recently published in the journal Proceedings of the National Academy of Sciences.
When a surface is getting wet, the composition of the liquid plays a role in the wetting process. Researchers from the Max Planck Institute for Dynamics and Self-Organization (MPI-DS) found that phase separation within the wetting liquid directly affects the dynamics of spreading. Their findings may inform research in various applications, including tissue engineering, biology and semiconductor manufacturing. The study was recently published in the journal Proceedings of the National Academy of Sciences.
During phase separation, liquid mixtures of several components turn into an emulsion, an effect commonly known from the Greek liqueur Ouzo, which turns pale when water is added.
