本文主要研究了当水和乙醇的混合溶液沉积在植物油上时的不稳定性，液滴暂时扩散并自发地分解成数千个微小的液滴形成液滴爆炸现象. 从分子结构、表面张力入手验证了这种现象是由液滴的润湿转变和马兰戈尼效应的相互作用导致的，讨论了现象发生的临界浓度与扩散系数的关系. 并从液滴爆炸总时间、扩散半径两个维度来衡量碎裂现象，将实验探究与Comsol仿真分析相结合，得到影响液滴爆炸碎裂和最终液滴大小的参数.

 This paper demonstrates the instability when a mixture of water and ethanol is deposited on vegetable oil. The droplets temporarily diffuse and spontaneously disintegrate into thousands of tiny droplets to form a droplet explosion phenomenon. This paper demonstrates through theoretical analysis and experimental investigation that this phenomenon is produced by the interaction of the wetting transition of droplets and the Marangoni effect. The fragmentation phenomenon is measured in two dimensions: total droplet explosion time and diffusion radius, and the parameters affecting droplet explosion fragmentation and affecting final droplet size parameters are obtained.