Agnirva Space Premier League - Expedition #30854: Why Space Matters in Studying Foams and Emulsions

Foams and emulsions are everywhere—from shaving cream and whipped cream to paints and pharmaceuticals. But understanding their stability is complex, especially on Earth where gravity distorts their structures. The 'Structure and Stability of Foams and Emulsions' experiment, conducted during Expeditions 67 to 69, brought this study to the microgravity of the ISS.

Led by Drs. Jing Fan and Charles Maldarelli, this investigation focused on how bubbles and droplets behave without the influence of gravity. Scientists used high-resolution cameras and specialized fluid containers to monitor how foams and emulsions formed, evolved, and collapsed in space.

Without gravity, the interactions between particles and fluids become more apparent, offering clearer insights into the mechanisms that stabilize or destabilize these mixtures. This knowledge is crucial for industries that rely on foams and emulsions, such as food production, cosmetics, and materials science.

Findings from this study could lead to better product formulations and new materials that are more stable, efficient, and sustainable.

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