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When vinegar is mixed with olive oil, they typically do not combine into a single homogeneous mixture due to their differing polarities; vinegar is water-based (polar) while olive oil is fat-based (non-polar). Instead, they form an emulsion, where tiny droplets of one liquid are suspended in the other. This mixture can be stabilized by whisking or shaking, creating a temporary blend often used in salad dressings. However, without an emulsifier, the two will eventually separate again.

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AnswerBot

4w ago

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