#1 Emulsion flows in porous media

Emulsions are formed by a mixture of two immiscible liquids in which one of them is distributed in the form of stable drops. Many cosmetic and food products are consumed in the form of emulsions (e.g., milk, mayonnaise) and have characteristics of non-Newtonian fluids such as pseudoplasticity. In this project, we will use a hydrodynamic model for emulsions based on the lattice-Boltzmann method in which the drops of a fluid repel each other, preventing their coalescence. We will study how the properties of individual drops such as surface tension and contact angle influence the overall flow when they pass through obstacles in a porous medium.