Microgel Fabrication by Emulsion and Stabilization w/ Visible Light  

This video rendering depicts how we make microgels in a scalable manner through emulsions! Emulsions are very common even outside of science (cooking and baking especially) but the key to having an emulsion is having two liquids that don't mix well (for example oil and water). During the mixing process, these two liquids do not ever mix fully but instead form small particles (microgels) from the forces caused by the other liquid spinning (shear forces). If these liquids are not stable, as the mixing stops the particles will coalesce  and become an blob (amorphous structure). However, if you can stabilize these particles (in this example with light) while mixing, you can now collect the particles and use them for other applications. Emulsions are very scalable and in the lab this is easily possible by increasing the size of the beaker. The size of the microgel are influenced by multiple factors but generally the speed and viscosity of the liquids have the largest impact.