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Pouring Oil into Vinegar : Stock Photo
Oil and vinegar. The oil will separate to the top layer because it is less dense than the darker vinegar. These liquids are called immiscible, but when shaken they form an emulsion, a mixture of the two. After some time the oil and vinegar will once again separate into two distinct layers.

Pouring Oil into Vinegar

Credit: PHOTO RESEARCHERS, INC.
Caption:
Oil and vinegar. The oil will separate to the top layer because it is less dense than the darker vinegar. These liquids are called immiscible, but when shaken they form an emulsion, a mixture of the two. After some time the oil and vinegar will once again separate into two distinct layers.
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Creative #:
152890415
Release info:
No release, but release may not be required.More information
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Rights-managedRights-managed products are licensed with restrictions on usage, such as limitations on size, placement, duration of use and geographic distribution. You will be asked to submit information concerning your intended use of the product, which will determine the scope of usage rights granted.
Collection:
Photo Researchers
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3,456 x 5,184 px (11.52 x 17.28 in) - 300 dpi - 5.34 MB

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Pouring Oil Into Vinegar Stock Photo 152890415Cooking Oil,Pouring,Vinegar,Bottle,Color Image,Corn Oil,Food,Glass,Healthy Lifestyle,Jar,No People,Photography,Salad Dressing,Separation,Tiered,Two Objects,Vertical,Vinaigrette DressingPhotographer Collection: Photo Researchers Oil and vinegar. The oil will separate to the top layer because it is less dense than the darker vinegar. These liquids are called immiscible, but when shaken they form an emulsion, a mixture of the two. After some time the oil and vinegar will once again separate into two distinct layers.