“…It is important to explain our current observations that the addition of salt increased emulsion stability to coalescence, considering that this result is different from those of a majority of other emulsion stability studies. Many studies have shown that salt decreases the stability of oil-in-water emulsions stabilized by ionic surfactants, − non-ionic surfactants, , proteins, and in the absence of added surfactants. , The addition of salt to an emulsion has even been suggested as a method to help flocculate, coalesce, and remove oil from wastewater systems. ,, On the contrary, some studies have shown an increase in emulsion stability with salt. ,,,, To explain these discrepancies, we considered three factors: the surfactant/oil ratio (S/O) or the interfacial area, the length scales of observation, and the timescales of observation.…”