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 low-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, it's best to use well-draining soil mixed with organic matter, such as composted leaves or peat moss. During the summer months, regular misting helps maintain humidity, while watering should be done consistently but not excessively to avoid root rot.
In winter, ensure the temperature stays above 5°C (41°F) to prevent cold damage. With proper care, Monstera deliciosa can grow vigorously and develop its signature split leaves, making it a stunning addition to any indoor space.
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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