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[1] [2] The word hydrophobic literally means "water-fearing", and it describes the segregation of water and nonpolar substances, which maximizes the entropy of water and minimizes the area of contact between water and nonpolar molecules. In terms of thermodynamics, the hydrophobic effect is the free energy change of water surrounding a solute. [3]
Water on hydrophobic surfaces will exhibit a high contact angle. Examples of hydrophobic molecules include the alkanes, oils, fats, and greasy substances in general. Hydrophobic materials are used for oil removal from water, the management of oil spills, and chemical separation processes to remove non-polar substances from polar compounds. [2]
Diesel fuel is immiscible in water. The bright rainbow pattern is the result of thin-film interference. Miscibility (/ ˌ m ɪ s ɪ ˈ b ɪ l ɪ t i /) is the property of two substances to mix in all proportions (that is, to fully dissolve in each other at any concentration), forming a homogeneous mixture (a solution).
An oil is any nonpolar chemical substance that is composed primarily of hydrocarbons and is hydrophobic (does not mix with water) and lipophilic (mixes with other oils). Oils are usually flammable and surface active. Most oils are unsaturated lipids that are liquid at room temperature.
Biphasic mixtures consisting of two immiscible phases are very common and usually consist of an organic solvent and an aqueous phase ("oil and water"). Multiphasic liquids can be used for selective liquid–liquid extractions or for decorative purposes, e.g. in cosmetics .
Sea water, in theory, could be used to help a fire. But, its salty components can do more harm than good, which is why firefighters typically avoid using it unless absolutely necessary.
Colloids are formed by phase separation, though not all phase separations forms colloids - for example oil and water can form separated layers under gravity rather than remaining as microscopic droplets in suspension. A common form of spontaneous phase separation is termed spinodal decomposition; it is described by the Cahn–Hilliard equation.
Here, Riese explains why you might not like water, why its flavor can vary and how to find a water you might actually like. Why don’t some people like the taste of water?