In 1822, Baron Charles Cagniard de la Tour discovered the critical point of a substance in his famous cannon barrel experiments. Listening to discontinuities in the sound of a rolling flint ball in a sealed cannon filled with fluids at various temperatures, he observed the critical temperature. Above this temperature, the densities of the liquid and gas phases become equal and the distinction between them disappears, resulting in a single supercritical fluid phase.
In recent years, a significant effort has been devoted to investigation of various properties of supercritical fluids. Supercritical fluids have found application in a variety of fields, ranging from the extraction of floral fragrance from flowers to applications in food science such as creating decaffeinated coffee, functional food ingredients, pharmaceuticals, cosmetics, polymers, powders, bio- and functional materials, nano-systems, natural products, biotechnology, fossil and bio-fuels, microelectronics, energy and environment. Much of the excitement and interest of the past decade is due to the enormous progress made in increasing the power of relevant experimental tools. The development of new experimental methods and improvement of existing ones continues to play an important role in this field, with recent research focusing on dynamic properties of fluids.