Tag: Immiscible liquids

Milk, mayonnaise, and body lotion all have one thing in common: they are stable emulsions, not simple mixtures. An emulsifying liquid is a specialized compound that makes this stability possible by forcing two immiscible (unmixable) liquids, like oil and water, to combine and remain uniformly blended.

By definition, mustard oil and water are immiscible liquids, meaning they do not mix naturally to form a single, homogeneous solution. The seemingly simple question of whether they can be combined leads to a fascinating lesson in molecular chemistry and the physical properties of substances.