Oil and vinegar. Oil and vinegar are immiscible. When a cruet with olive oil and red wine vinegar is vigorously shaken, an emulsion is formed (left frame). 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 (right frame). | |
Lizenzart: | Lizenzpflichtig |
Credit: | Science Photo Library / Turtle Rock Scientific |
Bildgröße: | 5700 px × 4323 px |
Modell-Rechte: | nicht erforderlich |
Eigentums-Rechte: | nicht erforderlich |
Restrictions: | - |