“…Based on those data Shinoda has developed an acceptable model, which could reasonably explain this dissolution phenomenon by formation of the structures such as log-boom (Becher, 1968), lamellar (McBain, 1950), cylindrical, spherical, ellipsoidal, or rodlike micelles (Shinoda, 1970). Many reports can be found in the literature about the thermodynamic stability considerations of the different microemulsion systems (Ruckenstein, 1981, Bennett et al, 1981, Bellocq et al, 1982, Prouvost et al, 1985, Biais et al, 1987, Mukherjee et al, 1997, García-Sánchez et al, 2001, Fu et al, 2002, 2003.…”