Surfactants increase the wettability of powders by breaking down
the surface tensions in water droplets. This allows the water to
seep into the powder and get it wetter.
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I can't help myself:
"The person who spilled the Liquid"! ;-)
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the physical properties of flour are the bulk density,
wettability and dispersibility.
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Padma Singh has written:
'A comparison of manual and automated test methods for measuring
the wettability of various cotton textiles'