water is charged positively on the oxgen end, and negativelyon the hydrogen end. Oil does not have a charge ( it's netrual), so the oil does not mix with the water.
(EDIT by Dr.J.) - Close, but actually water is charged NEGATIVELY on the oxygen and POSITIVELY on the hydrogen. So, it is POLAR, and oil is not polar, so they don't "mix".
Mix fresh water and salt water
The wet mix has moisture in addition to the components that have been used. The dry mix only has the individual components with no moisture or water.
with sugar, the water has a low solubility, so the mixture does not mix easily, but it is soluble, therefore it mixes
No. Fat soluble is the same as oil soluble. You cannot have a substance that can be diluted by both oil and water.
No......it will float above the water. You have to add some hot water or stir it to mix it but it will clump and after sitting will dissipate out again. e.g. It will never completely dissolve or mix.
Bromine water will change from orange to colourless when it is mixed with saturated fat.
libid
Fat droplets are hydrophobic, meaning they do not mix well with water due to their chemical composition. The hydrophobic nature of fats causes them to repel water molecules, leading them to clump together and float on the surface of water. This phenomenon is known as the immiscibility of fats and water.
jesy out of little mix isn't fat
Fat is less dense than water due to its molecular composition, which makes it less able to mix with water. The difference in density causes the fat to float on top of water, as objects less dense than a fluid will float in that fluid.
No it is not good to mix fruit with fat because the fat will take over the fruit nutrients.
They sell the powder mix at Sheetz. All you have to do is mix the powder with some hot water.
mix lye, water, and fat in large pot. heat and stir. you will get soap.
Emulsifiers help fat and water to mix by breaking large fat globules into smaller ones, creating a stable emulsion. These molecules have a hydrophilic (water-attracting) head and a hydrophobic (fat-attracting) tail, allowing them to interact with both fat and water. When mixed, emulsifiers reduce surface tension between the two liquids, preventing separation and allowing for a uniform mixture. Common examples of emulsifiers include lecithin, found in egg yolks, and mustard.
Water is a solvent that is generally fat-insoluble. Fats are hydrophobic molecules, meaning they do not mix well with water. Therefore, fats are typically soluble in nonpolar solvents like ether, chloroform, or hexane.
Lecithin is an emulsifier that allows fat and water to mix. Typically it is added to foods as a thickening agent.
Fat is hydrophobic, meaning it repels water due to its chemical structure. This is why fat does not dissolve in water and cannot absorb it like other substances. Instead, fats are soluble in nonpolar solvents like oil.