MARTYN F. CHILLMAID / SCIENCE PHOTO LIBRARY MARTYN F. CHILLMAID / SCIENCE PHOTO LIBRARY
Editorial use only.
Immiscible liquids demonstration. Oil is immiscible in (does not mix with) and less dense than vinegar (an aqueous solution of acetic acid). The flask on the left shows salad dressing that has separated with the oil floating on top of the vinegar as a result of these two properties. When vinegar and water are shaken or stirred together they form an emulsion, where the two are dispersed evenly within each other, without actually mixing. The bottle on the right contains salad cream, which is an everyday example of such a vinegar-oil emulsion, with other ingredients included.
Model release not required. Property release not available.