õlivesi
Õlivesi (Estonian for "oil water") is a term used to describe systems made of oil and water, either as distinct phases or as emulsions in which one liquid is dispersed as droplets within the other. Oil and water are largely immiscible due to differences in polarity and intermolecular forces; in ordinary conditions, oil tends to form a separate layer above water because it is usually less dense.
An emulsion occurs when droplets of one liquid are dispersed in the other with energy input, such
Stability is typically limited: without sufficient emulsification, droplets will coalesce and the system will separate over
In practice, õlivesi is discussed in food science, cosmetics, and environmental contexts. In cooking, emulsions are
See also: emulsion, immiscible liquids, surfactant, phase separation.