oiltowater
Oiltowater is not a formal term in chemistry; it is used informally to refer to phenomena and processes involving interactions between oil and water. The phrase can describe emulsions in which oil droplets are dispersed in water (oil-in-water, O/W) or the reverse water-in-oil (W/O). It also refers to industrial and environmental processes aimed at dispersing, emulsifying, or separating oil and water.
Oil and water are largely immiscible under standard conditions; interfacial tension creates distinct phases. Emulsions are
Techniques to create or analyze oiltowater systems include high-shear mixing, homogenization, emulsification by ultrasonic energy, and
Applications span food, cosmetics, pharmaceuticals, and fuels. In food, O/W emulsions include milk and salad dressings;