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An oil-water mixture, often referred to as an emulsion, is a combination of two immiscible liquids where one liquid is dispersed as tiny droplets within the other. Oil and water are naturally immiscible, meaning they do not readily mix due to differences in their molecular polarity. Oil is nonpolar, while water is polar, leading to a strong attraction between water molecules and a weaker attraction between oil molecules and water molecules.

When oil and water are agitated together, such as by shaking or stirring, the oil can be broken down into smaller droplets that become suspended in the water, or vice versa. This temporary suspension is an oil-water mixture. Without intervention, the two liquids will eventually separate into distinct layers due to gravity, with the less dense liquid floating on top of the denser liquid.

Emulsifiers are substances that can stabilize oil-water mixtures, preventing or slowing down separation. These molecules typically have both a polar and a nonpolar part, allowing them to interact with both oil and water molecules. Common examples of emulsifiers include lecithin found in egg yolks, and various commercial additives used in food products like mayonnaise and salad dressings, as well as in industrial applications such as paints and cosmetics. The stability and properties of an oil-water mixture depend on factors like the type of liquids involved, the size of the dispersed droplets, and the presence and concentration of any emulsifier.