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Cooking & Food Science

Emulsion Creaming (Stokes' Law)

v = 2·r²·Δρ·g / (9·μ)
Emulsion Creaming (Stokes' Law)

Droplet creaming velocity grows with the square of radius, so finely emulsified sauces separate far more slowly.

Computed & rendered in pure C# on the frozen OnlyCSharp 1.8 library — animation baked to GIF with the library's own Gif encoder (no GPU, no ffmpeg, no external packages).