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When the two miscible liquids are combined, the resulting liquid is clear. If the mixture is cloudy the two materials are immiscible. Care must be taken with this determination. If the indices of refraction of the two materials are similar, an immiscible mixture may be clear and give an incorrect determination that the two liquids are miscible ...
The following compounds are liquid at room temperature and are completely miscible with water; ... C 4 H 10 O 2: dimethoxyethane: 110-71-4 (CH 3) 2 NC(O)H:
The polarity, dipole moment, polarizability and hydrogen bonding of a solvent determines what type of compounds it is able to dissolve and with what other solvents or liquid compounds it is miscible. Generally, polar solvents dissolve polar compounds best and non-polar solvents dissolve non-polar compounds best; hence " like dissolves like ".
For example, the system triethylamine-water has an LCST of 19 °C, so that these two substances are miscible in all proportions below 19 °C but not at higher temperatures. [1] [2] The nicotine-water system has an LCST of 61 °C, and also a UCST of 210 °C at pressures high enough for liquid water to exist at that temperature. The components ...
Evaporation removes volatile liquids from non-volatile solutes, which cannot be done through filtration due to the small size of the substances. Liquid–liquid extraction removes an impurity or recovers a desired product by dissolving the crude material in a solvent in which other components of the feed material are soluble.
Examples of Newtonian liquids include water, glycerin, motor oil, honey, or mercury. A non-Newtonian liquid is one where the viscosity is not independent of these factors and either thickens (increases in viscosity) or thins (decreases in viscosity) under shear. Examples of non-Newtonian liquids include ketchup, custard, or starch solutions. [37]
Milk is a commonly cited example of an emulsion, a specific type of dispersion of one liquid into another liquid where the two liquids are immiscible. The fat molecules suspended in milk provide a mode of delivery of important fat-soluble vitamins and nutrients from the mother to newborn. [10]
The spreading property may be examined by adding a drop of the liquid onto an oily surface. If the liquid is not a wetting solution, the droplet will remain intact. If the liquid is a wetting solution, the droplet will spread uniformly on the oily surface because the formation of the micelles lowers the surface tension of the liquid. [6]