A beaker contains vinegar and olive oil. How would you best separate the two?

Chemistry
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A beaker contains vinegar and olive oil. How would you best separate the two?

Jul 28th, 2015

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vinaigrette - are technically called temporary emulsions. This means that the oil and liquid, which naturally wouldn't join together, can be temporarily interspersed within each other by rapid whisking or shaking. But because there's nothing really holding the oil and water droplets together on chemical level, they eventually separate back out again. Commercial salad dressings are usually made with a lot of additives and emulsifying agents that keep the vinaigrette from separating. to separate the two you need to cool the mixture  so that the olive oil can undergo the phases of separation.

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Jul 28th, 2015

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