Emulsions are used in a variety of applications in food and personal care products. Double emulsions are used in industry for extraction of valuable metals using liquid emulsion membrane processes. The stability of these emulsions is a crucial aspect which decide their applicability. This project aims to study stability of single and double emulsions using a variety of techniques such as microscopy, scattering and Langmuir balance. The idea is to obtain greater understanding of the factors which affect the stability. The experimental work will be supplemented by simulations.