奥斯特瓦尔德熟化同样无法被阻止，但是如果气体的溶解度或扩散系数被降低的话，这个过程可以被减缓。
Ostwald ripening cannot be stopped either; however, it can be slowed if the gas solubility or diffusivity is decreased.
第二个非稳定化机制是奥斯特瓦尔德熟化，也叫做粗化或者歧化，即气体从小的气泡里扩散到更大的气泡里。
A second destabilizing mechanism is Ostwald ripening, also known as coarsening or disproportionation, whereby gas diffuses from smaller to larger bubbles.
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