How two liquids mix at the surface: an atomic view

Whenever cream is poured into coffee, these two liquids form a homogeneous mixture, which is difficult to separate again. Other liquids, such as water and oil, do not mix, instead forming emulsions, such as salad dressing.

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<p><a href="http://www.physorg.com/news6178.html">How two liquids mix at the surface: an atomic view</a></p> <p>Whenever cream is poured into coffee, these two liquids form a homogeneous mixture, which is difficult to separate again. Other liquids, such as water and oil, do not mix, instead forming emulsions, such as salad dressing.</p>