ABSTRACT

Immiscible solvent phases like oil and water develop liquid– liquid interfaces (LLI) as a unique model to determine the interfacial tension (IFT) with variable chemical potentials of phases. The surfactants induce mutual miscibility on causing hydrophilic and hydrophobic interactions. Surfactants decrease the chemical potential of the individual solvent due to interactions as per liquid– liquid interfacial model solvents. The mutual miscibility of the solvents develops mixed solvents of a controlled polarity, density, and refractive index for biomedical and biophysical uses. The IFT at the LLI makes an energetic zone and catalyzes the growth of certain enzymatic processes using biomolecules due to the availability of energy at the interface. Surface tension, viscosity, and IFT depict the integrated behavior of the interactions. Viscosity, surface tension, and IFT data are of industrial significance in areas of cosmetics, extraction, and pharmaceuticals. Ginger, garlic, beet, spinach, fenugreek, coriander, black salt, and thymol seeds form organic microemulsions.