Oil is a lipid and lipids are hydrophobic (meaning they do not like water). Oil will "clump" together because it is trying not to mix with water. This is why you need an emulsifier like mustard to coat the oil so that it will mix with the vinegar. Once the oil is coated with mustard the oil droplet becomes less hydrophobic because the mustard surrounding it is hydrophillic (meaning it likes water).
we dont know. the only answer is that vinegar is water-soluble, but not oil-soluble.Water and vinegar are polar, making them hydrophilic therefore they can interact with each other giving the appearance of mixing.Oil is non-polar and hyrdophobic therefore will not mix with water or vinegar
Vinegar and oil do not mix, therefor, inedible.
No. Usually 4 to1 oil/vinegar ratio.
Vinegar is a heavier substance than Olive Oil so the Vinegar goes to the bottom and the Olive Oil stays up top
Type your answer here... vinegar is thicker
Do nothing. Vinegar is aqueous. Oil is not. They will not mix and remain so. Not without an emulsifier.
The oil, which is the heaviest would be okay to put first, but it's best to mix the oil and vinegar before pouring over the salad.
No, oil and vinegar do not mix. This is because vinegar contains water making it polar, and oil is made of lipids making it insoluble, so there is no way the molecules can mix without something like an emulsifier.
you get lovely salad dressing
When two liquids completely mix together to form a single phase, they are said to be miscible. Examples of miscible liquids include water and rubbing alcohol, ethanol and acetone, and vinegar and olive oil.
No they are very different As a mater of fact they aren't even able to mix without constant agitation. As in salad dressing.
Oil and water do not mix due to their different polarities. Vinegar and dishwashing liquid act as emulsifiers, which helps to stabilize the mixture of oil and water by surrounding the oil molecules and preventing them from clumping together. This process allows the oil and water to mix more easily in the presence of these emulsifying agents.