Microfluidics is one of the most fascinating fields that researchers have been trying to apply in a large number of scientific disciplines over the past two decades. Among them, the discipline of food and pharmaceutical formulation encountered several obstacles when combining microfluidics with aqueous media. Indeed, the physical properties of liquids at micrometric volumes being particular, the droplet generation within microfluidic devices is a big challenge to be met. This focus review is intended to be an initiation for those who would like to generate microdroplets in microfluidic systems involving aqueous continuous phases. It provides a state-of-the-art look at such systems while focusing on the microfluidic devices used, their applications to form a wide variety of emulsions and particles, and the key role held by the interface between the device channels and the emulsion. This review also leads to reflections on new materials that can be used in microfluidic systems with aqueous continuous phases.
Sets of silica gels: aerogels, xerogels and sintered aerogels, have been studied in the objective to understand the mechanical behavior of these highly porous solids. The mechanical behaviour of gels is described in terms of elastic and brittle materials, like glasses or ceramics. The magnitude of the elastic and rupture modulus is several orders of magnitude lower compared to dense glass. The mechanical behaviours (elastic and brittle) are related to the same kinds of gel characteristics: pore volume, silanol content and pore size. Elastic modulus depends strongly on the volume fraction of pores and on the condensation reaction between silanols. Concerning the brittleness features: rupture modulus and toughness, it is shown that pores size plays an important role. Pores can be OPEN ACCESS Gels 2015, 1 257 considered as flaws in the terms of fracture mechanics and the flaw size is related to the pore size. Weibull's theory is used to show the statistical nature of flaw. Moreover, stress corrosion behaviour is studied as a function of environmental conditions (water and alcoholic atmosphere) and temperature.
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