Oil and vinegar, 1 of 2. Oil and vinegar are immiscible. When a cruet with olive oil and red wine vinegar is vigorously shaken, an emulsion is formed (Photo 1). After the cruet is left undisturbed for some time, oil separates from the mixture and floats on top because it is less dense than vinegar (Photo 2). | |
Lizenzart: | Lizenzpflichtig |
Credit: | Science Photo Library / Turtle Rock Scientific |
Bildgröße: | 3381 px × 5129 px |
Modell-Rechte: | nicht erforderlich |
Eigentums-Rechte: | nicht erforderlich |
Restrictions: | - |