The history of chemistry in water microdroplets is discussed. We start with the observation by R. Graham Cooks that certain chemical reactions went faster inside ultra-small droplets of liquid relative to beaker-sized amounts. We examine the years-long arguments between Dick Zare and Himanshu Mishra over peroxide formation in microdroplets. We talk a bit about some reasons why reactions may go differently in tiny drops versus bulk amounts, and counter-arguments.
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