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In our daily lives, after shaking a salad dressing, we see the coarsening ofoil droplets suspended in vinegar. Such a demixing process is observedeverywhere in nature and also of technological importance. For a case of highdroplet density, domain coarsening proceeds with interdroplet collisions andthe resulting coalescence. This phenomenon has been explained primarily by theso-called Brownian coagulation mechanism: stochastic thermal forces exerted bymolecules induce random motion of individual droplets, causing accidentalcollisions and subsequent interface-tension driven coalescence. Contrary tothis, we demonstrate that the droplet motion is not random, buthydrodynamically driven by the composition Marangoni force due to aninterfacial tension gradient produced in each droplet as a consequence ofcomposition correlation among droplets. This alters our physical understandingof droplet coarsening in immiscible liquid mixtures on a fundamental level.

A novel coarsening mechanism of droplets in immiscible fluid mixtures