Three years after that Lifshitz and Slyozov published their findings (in Russian, 1958), Carl Wagner performed his own mathematical investigation of Ostwald ripening,[REF] examining both systems where diffusion was slow and also where attachment and detachment at the particle surface was slow.
Although LSW theory and Ostwald ripening were intended for solids ripening in a fluid, Ostwald ripening is also observed in liquid-liquid systems, for example, in an oil-in-water emulsion polymerization [REF].