Emulsions that mix immiscible liquids are central to products from food to cosmetics. For instance, emulsions like mayonnaise mix liquids that don’t normally blend. They require added molecules called ...

Emulsions are two-phase systems consisting of a dispersed phase (the droplets or particles) and a continuous phase (liquid diluent like water). In the dispersed phase, droplet size is critically ...

Here we describe a simplified method for direct breakage of the emulsion using the DNA binding buffer (containing guanidine hydrochloride and isopropanol) that is provided with commonly used silica ...

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