I found it hard to word but like for example when shaking choccy milk how does the chocolate syrup know to spread evenly in the milk, and like other stuff to like when mixing alcohol with stuff. So like how does stuff already evenly or does it not and we dont know?
In: Chemistry
If you put oil in water and shake it you get little bubbles of oil inside the water. These oil bubbles don’t want to mix with the water, but they do want to combine with other oil bubbles. But if there is water between the oil bubbles, it keeps them from combining.
The more you shake it, the smaller the bubbles of oil become. The smaller the bubbles are the more of them can fit in the water. It also becomes harder to see the bubbles of oil when they are small, so the water looks different and the oil seems to be ‘spread out.’ There comes a point where you can make the oil bubbles smaller and fit more of them inside the water, but you won’t be able to see a difference.
If you were to look with a magnifying glass you’d still see the oil bubbles not really mixing with the water. They are just floating around, and the water makes it hard for the little bubbles to combine with each other.
If you let it sit long enough, though, the oil bubbles will separate back out.
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