Lecture
This lecture introduces the concept of interfacial chemistry, focusing on the gas/liquid interface. It covers the definition of emulsions, the importance of interfaces in various fields such as biology, food, and mineral processing, and the relationship between particle size and interfaces. The lecture also discusses different types of interfaces, colloids, and dispersions. Furthermore, it explores the science behind surface tension, including its macroscopic and microscopic views, and provides examples of its applications through various experiments. Reference books and resources for further study in interfacial science are also recommended.