Why won't cooking oil dissolve in water?

Answer 1

The two don't mix because oil is a lipid, which repels from water. The oil floats because it is less dense. Lipids are chains of carbon attached to hydrogen, so they are not polar and will not dissolve in water.

Answer 2

Water is a polar molecule. This means that a water molecule has a slightly different charge on one side compared to the other. The oxygen atom has a slight negative charge because it is larger, so it accepts more electrons. The hydrogen atom has a slight positive charge because oxygen receives the electrons most of the time. Oil, on the other hand, is a non-polar molecule. Since water is a polar molecule, and polar molecules can only bond with polar molecules, the oil is repelled from the water.

Answer 3

This is because water molecules are polar, meaning one end is positively charged and the other negatively, like a magnet. Oil is non-polar, meaning it doesn't have a charged end, so water has nothing to grab onto. Think of a water molecule as a refrigerator magnet. It will stick to some surfaces, and it won't to others. The surfaces it can stick to are the substances water can dissolve, and the others are like oil-they don't have any charges on the molecular level, so they don't stick to the magnet and can't be dissolved by water. Non-polar liquids, like gasoline, can dissolve oils. In cooking, though, I would recommend not using gasoline and instead using eggs, which contain an emulsifying agent. This allows fats and water to be bonded together, and won't kill you when you eat it.

Answer 4

No because they have different viscosities.

Absolutely correct, but there are two instances when they can mix. Homogenization, and emulsification. Homogenization is a process that breaks up fat(oil) molecules so small that they can remain in solution, and emulsification is basically the same process done with a whisk or blender, the difference is a homogenization is permanent and emulsification will usually break(separate) If left to sit long enough. Two examples are: Commercial milk. it is mostly homogenized, that is why the fat does not rise to the top. Emulsification: Hollandaise sauce is a temporary emulsification made from eggs, lemon juice, and, butter that stays as one sauce for a brief period of time. The lemon Juice is the liquid, and the butter is the fat with eggs being the emulsifying agent. Or perhaps a bottle of Italian dressing By shaking it you are creating a temporary emulsification, that when left to sit, will separate again. You can do this with vigorous shaking of just oil and water but it will only be temporary.

Answer 5

Because water is a polar molecule and cooking oil has a non-polar nature.

Also the molecular structure of oil shows a long hydrophobic side chain.

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We know ,from the oil spillages into the sea from broken pipes from oil wells under the sea, which floats on top of the water causing tremendous damage to animal life and the environment.

Similarly if you poured cooking oil and water into a container, whether the oil first or the water first, after a while the water will have settled to the bottom with the oil floating on top.

If we are cooking chips in oil in a pan and the oil sets on fire because the gas flame has heated it to its "flash point" causing oil vapours to be produced and are easily set alight, the most dangerous action to take is to pour cold water over it. That causes boiling and spitting out of the burning oil which can set fire to the whole kitchen. The correct action is to have a damp (not wet) towel and to carefully place it over the chip pan. Then leave the kitchen and phone the fire brigade

Answer 6

They don't mix because the oil is less dense than water. If you put them in a cup, oil will float on top of water.

Answer 7

When you pour oil on vinegar the oil floats because it is lighter than vinegar

Answer 8

Oil is of a lesser density that water, because it is less dense it always floats to the top and therefore cannot be mixed with water.

Answer 9

Oil is considerably less dense than water and therefore does not mix with it.