Effects of High Shear Mixing and Emulsifier Concentration on Droplet Size in Emulsions
This work investigates the relationship between three different theoretical concepts related to the experimental values from this project. The first model includes critical micelle concentration (CMC) and surface tension. The second model incorporates surface dilational modulus with the amount of emulsifier. The third concept relates the Weber number, a dimensionless number which compares inertial
