Mezcla

Mezcla is a Spanish noun that denotes a combination of two or more substances that are physically combined. In science, a mezcla refers to a material formed by components that are not chemically bonded to each other; the components retain their own properties, and their proportions can vary. This distinguishes mezcla from a compound, where elements form a new substance with different properties.

Mixtures are commonly divided into two broad categories: homogeneous and heterogeneous. A homogeneous mezcla has a uniform composition and properties throughout, such as a solution of salt in water or air. A heterogeneous mezcla shows distinct components or phases, such as oil and water, or a salad. Additional related concepts include colloids (milk, fog), suspensions (muddy water), and emulsions (mayonnaise). Some metal systems, like bronze (copper and tin), are considered homogeneous alloys.

Properties and behavior of mezclas are governed by physical rather than chemical changes; components can often be separated by physical methods without forming new chemical bonds. Separation techniques include filtration, decantation, centrifugation, evaporation, distillation, crystallization, chromatography, and magnetic separation, chosen according to the properties of the components.

Mezclas are ubiquitous in daily life and industry. In cooking, the term describes blends of ingredients and flavors; in manufacturing and science, precise mezclas are prepared and then processed or analyzed, with separations used to recover or purify components. Etymologically, mezcla comes from mezclar, meaning to mix. The term is widely used in Spanish-speaking contexts to refer to any blend, from culinary preparations to material or chemical mixes.