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Monstera (Figure)


Alias: Penglai banana, electric wire blue

Scientific name: Monstera deliciosa

Family: Araceae

Monstera deliciosa, commonly known as the Swiss Cheese Plant or Penglai banana, is a large, evergreen vine native to the tropical regions of Mexico. This popular houseplant thrives in warm and humid environments, making it ideal for indoor cultivation. It prefers indirect light and can tolerate lower light conditions, but should be kept away from direct sunlight, which can scorch its leaves.

The plant does not do well in dry air or extreme temperatures. To keep it healthy, maintain a consistent humidity level and avoid placing it near heat sources or air conditioning units. When watering, ensure the soil stays moist but not soggy. During the summer months, misting the leaves regularly can help mimic its natural habitat and promote lush growth.

In winter, it's important to keep the temperature above 5°C (41°F) to prevent cold damage. A well-draining potting mix, such as a combination of peat, perlite, and bark, works best. With proper care, Monstera deliciosa can grow quite large, making it a striking addition to any living space. Its unique, perforated leaves make it a favorite among plant lovers around the world.

Emulsifying Agent

Emulsifiers are a type of substance that can form a stable emulsion from the mixture of two or more insoluble components. The working principle is that during the emulsification process, the dispersed phase is dispersed in the form of micro droplets (micrometer level) in the continuous phase. The emulsifier reduces the interfacial tension of each component in the mixed system and forms a relatively strong thin film on the surface of the micro droplets or forms a double layer on the surface of the micro droplets due to the charge provided by the emulsifier, preventing the aggregation of micro droplets and maintaining a uniform emulsion.

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