Activities: Try these! | What is immiscibility?
Methane is one of the simplest gases, and its solubility in water has been well Finally, methane-water mixtures also occur widely in nature. To date, the only information on methane solubility at high pressure has been. occurs with structurally diverse lipids (e.g. DHA, pig fat and seal oil) and the .. The miscibility/immiscibility phase separation in lipids is directly. Date ______. Regents Two substances in the same phases are miscible if they may be completely immiscible if the will not mix and remain two distinct phases . B) At what scale (how large?) do these exsolution lamellae occur?.
Try pouring new combinations of liquids into the cups, predicting what will happen before you begin mixing. Be sure to wash the cups and spoons between combinations. Did any combinations surprise you?
Were there any unexpected results? Those with similar chemical properties will mix; those with different properties will not mix.
Oil and water are good examples of immiscible liquids. Oil floats on water because it is less dense, meaning it has less mass than the same amount of water. Density is the amount of material in a certain space. A brick has much more material packed into it than a same-sized piece of foam.
Oil has fewer particles packed into it than a same-sized sample of water; therefore it is lighter.
Mixing Water and Oil: A Magic Process
A liquid is a state of matter that is neither a solid nor a gas. In a solid, the molecules are very tightly spaced. In a liquid, the molecules are more loosely spaced. In a gas, the molecules are very far apart. Liquids do not have a fixed shape; they take on the shape of the container they are in. Most liquids can also flow and form drops. Why does it matter? Understanding the properties of liquids can help us know how to use them. Salad dressing, for example, is a mixture of oil and vinegar, with some herbs and spices to add flavour.
Since we know that oil and water do not mix, we have to shake a bottle of salad dressing before using it.
Miscibility - Wikipedia
This makes the dressing a mixture for a short time so that we can get even amounts of the oil and vinegar on the salad. Once you stop shaking the bottle, the oil and vinegar will quickly separate again.
What to do Place a paper towel under the container. Add mL of water to the container. Add mL of cooking oil to the container. Add drops of food colouring to the mixture — do NOT stir. Observe and record what you see. After a few minutes, stir the beaker with a craft stick. Again, observe and record what you see. Oil and water are two liquids that are immiscible — they will not mix together.
Liquids tend to be immiscible when the force of attraction between the molecules of the same liquid is greater than the force of attraction between the two different liquids. In simpler terms - like dissolves like! In the above case, water is referred to as a polar molecule whereas oil is non-polar. Elements can bond together to form molecules by either sharing electrons between the elements or by one element donating electrons to another. To form water, the hydrogen atoms donate electrons which have a negative electric charge to the oxygen atom.
This results in a slight positive charge on the hydrogen side of the molecule and a slight negative charge on the oxygen side i. In oil, the electrons are shared and distributed evenly throughout the molecule, so there is no electrical charge at either end a non-polar molecule.
Food colouring is water-based and is a polar molecule; therefore it will not dissolve in the oil. Initially, when food colouring is added to the container, the food colouring does not dissolve but forms spheres.
This reduces the contact area between the colouring and the oil. Stirring the mixture allows the food colouring to come into contact with water - another polar molecule - so it dissolves in the water layer, as can be seen by the changing color of the water. Why does it matter? Mixing different substances together is something we do every day.