Hello,
Generally, if there is any oil in the salad dressing, it will congregate near the top of the bottle. Most bottles have "Shake Well Before Use" on them to ensure that the oils and vinegars get mixed in with all the other ingredients in the bottle. After mixing, the dressing will settle again and seperate, thus, making it necessary to shake again before the next use.
Enzymes are sensitive to changes in pH and only work with a relatively small pH range. Since vinegar is an acid, the pH of the solution containing the enzymes is changes when vinegar is added.
When baking soda and vinegar are mixed,a chemical reaction occurs.A new substance is made.The new substance is carbon dioxide.
No, vinegar is a 5% acetic acid solution in water. In salad dressings it is often (heterogeneously) mixed with (insoluble) oil. This is called an (oil in water) emulsion. Acetic acid is not soluble in oil, it 'stays' in the water phase.
open the vinegar...pour just a bit out... take the vinegar to the water faucet....turn the water faucet on....add water into the vinegar container. Viola! you just mixed water and vinegar.
oil is not soluble in vinegar as vinegar has a polar attraction just like water.
No
me
Oil has a lower density than vinegar. When oil and vinegar are mixed, the oil rises, or floats to the top.
Oil and vinegar are not miscible.
6
mixed numbers
A mixed number