Imagine making some liquids mix that do not mix, then unmixing them.
In one of the grand challenges of science, a Flinders University device which previously ’unboiled’ egg protein is now unraveling the mystery of incompatible fluids; a development that could enhance many future products, industrial processes and even the food we eat.
Using the highly advanced rapid fluidic flow techniques possible in the Flinders vortex fluidic device (VFD), the Australian research team has capped off 10 years of research to find a way to use clean chemistry to unlock the mystery of ‘mixing immiscibles’.
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