When you’re frying something in a skillet and some droplets of water fall into the pan, you may have noticed those droplets skittering around on top of the film of hot oil. Now, that seemingly trivial phenomenon has been analyzed and understood for the first time by researchers at MIT—and may have important implications for microfluidic devices, heat transfer systems, and other useful functions.
Click here for original story, Why boiling droplets can race across hot oily surfaces
Source: Phys.org