mixture, and is the average radius of the newly created emulsions This equation gives the energy requirement just to separate the particles. In practice the energy cost is much higher, as most of the mechanical energy is simply converted to heat rather than mixing the phases. There are other ways to create emulsions between two liquids, such as adding one phase with droplets already being the required size. An emulsifying agent of some sort is also generally required. This helps form emulsions by reducing the interfacial tension between the two phases, usually by acting as a surfactant and adsorbing to the interface. This works because most emulsifiers have a hydrophilic and hydrophobic side, which means they can bond with both the oil-like phase and the water-like phase, thus reducing the number of water-oil molecular interactions at the surface. Reducing the number of these interactions reduces the interfacial energy, thus causing the emulsions to become more stable. The concentration of surfactant needed is much higher than its critical micelle concentration (CMC). This forms a surfactant monolayer which orients itself to minimize its surface to volume ratio. This ratio yields highly polydisperse spherical droplets in the range of 1 to 100 μm. The probability (P) of finding a certain sized droplet can be estimated for inner layer drops through the following equation: where R is the radius of the droplet, is the mean radius, and is the standard deviation. Determining which phase is the continuous phase and which phase is the dispersed phase is done by using the Bancroft Rule when the two phases have similar mole fractions. This rule states that the phase which the emulsifier is the most soluble in will be the continuous phase, even if it has a smaller volume fraction overall. For example, a mixture that is 60% Water and 40% Oil can form an emulsion where the water is the dispersed phase and the oil is the continuous phase if the emulsifier is more soluble in the oil. This is because the continuous phase is the phase that can coalesce the fastest upon mixing, which means it is the phase that can diffuse the emulsifying agent away from its own interfaces and into the bulk the fastest. It seems that this rule is very well followed in the case of surfactant-stabilized emulsions, but not for Pickering emulsions. For mixtures with overwhelmingly large amounts of one phase,