Why does the different sizes of water drops sink faster in oil, and is there a website that explains it?thanks
140056
((((((Edited)))))\n\nThe short answer is friction. If the drops were in a vacuum they would fall that the same rate no matter the size. The drag of the friction in the air slows down the falling drop.\nIts called fluid friction and is affected by viscosity of the air and the weight of the droplet overcoming the drag.\n\nhttp://www.answers.com/Fluid+Friction?gwp=12&method=2\n\nI dont know how helpful that was but do some searches on fluid friction and you may find what you are looking for\n\nGood Luck!
340597
there's not too much difference, other than  the density which causes the drag coefficient. however, water has surface tension, which may be slightly important in causing greater drag
487982
I'd say physics rather than chemistry.  When you squeeze a bottle full of water containing a gas-filled "diver", the water is not compressed.  Only the gas in the diver compresses causing the diver to displace less water.  The cartesian diver is carefully made to be just barely buoyant, so when compressed its reduced displacement causes it to sink.
981243
dont ask us your homework online, you actually need to learn the stuff.\n\nappended:\n\nliquids are gasses, but something a gasses become liquids when they are pressurized enough to where gravity is able to overcome the kinetic (heat) energy of the mollicules.this causes  seperate from lighter gasses, and sink to the bottom. at low pressures or gravity, liquids become gasses, and vice versa.
95239
compressing 2 liters of water into a 1 liter volume\n\nLiquids are not compressible.
216074
They don't!  The temperature of the water would actually take LONGER to drop than cold water would.  This is simple and very BASIC science!  Just like that stupid myth that cold water comes to a boil faster than hot.... damn, think for yourself and test it!
474034
It decreases, as everyone said. The reason may be given like this: water at a given temperature is just a bunch of molecules wildly moving around. The temperature tells you just how fast. Evaporation (water drying up) happens because some of the fastest molecules escape into the surrounding air. Now, evaporation happens faster at higher altitude: that is because there is less air, the air molecules are less bunched together. This means a water molecule escaping into air is less likely to be bounced right back into the water. \n\nNow boiling occurs when evaporation is so violent that the water cannot hold itself together any more. Again, it will happen more easily in thin air, that is, at high altitudes.
501766
I agree that it is emulsion.  Oil is less dense than water and will remain on top of the water.  They don't mix so it isn't a mixture.
368357
The test liquid will sink to the bottom because it is more dense than water. Water has a density of 1.0 g/ml. There fore it can be simply thought of as "lighter."\n\nThere will be two visible separate layers.
800864
Dear Little Giggl:  I think the answer to your question is VELOCITY, but it is NOT viscosity - which is the RESISTANCE property in liquid, that prevents quick flowing.\n\nFlow dynamics is said to be measured according to density and pressure which help determine velocity measurement of liquid.\n\nThank you for the question. . .it helped me to learn something.
807160
The ingredient in the greater amount is called the solvent, so oil in water means there is more water. Water in oil, more oil.  An emulsion of oil and vinegar(5% acetic acid in water) is mayonnaise. Salad dressing that you have to shake up are emulsified for a short time. There are wall paints that are emulsions of oils and water. Whe you have a leaky head gasket in an car, oil gets into the radiator and makes a messy emulsion.
623511
Water molecules are polar (they have a positively charged end and a negatively charged end), and they can strongly attract one another. At the surface of the water, the molecules attract their neighbors beside and below them. The mesh of attracting molecules makes the surface harder to pierce or expand. Pure water doesn't foam when it boils because it's hard to stretch the surface out to make bubbles. The phenomenon is called "surface tension".\n\nNow drop some pasta in the pot. As it cooks, organic materials (proteins, among other things) are released into the cooking water. Some of these organics have hydrocarbon parts that don't dissolve in water, and polar parts that do dissolve. They collect on the surface of the cooking water, with the polar pieces sticking into the water and the hydrocarbon pieces pointing upwards. The tight mesh of attracting water molecules is disrupted. It becomes much easier to expand the surface into bubbles. As the water boils, foam starts to form on the surface. (Soap makes suds in a similar way.)\n\nDrop a teaspoon of olive oil into the pot. The oil won't mix well with the water, and many tiny oil droplets are formed. The oil droplets at the surface act as bubble breakers. When a bubble of foam starts to form, it encounters an oil droplet. The part of the bubble that encountered the oil droplet has a much different surface tension than the rest of the bubble, and the stress pops the bubble before it gets very large.\n\nA little dab of butter or vegetable oil will work just as well.
577101
Oil and water don't mix.\n\nIf you're referring to the enzyme that breaks down oil (as in crude oil spills) ... see the link below for some general info and a good first start.
118606
oil ok is that a question or a statement, first part is obvious check the oil, low? is there water in it ?  i/o inboard , or out board? if i/o or inboard check valve covers, for leaking if you haven't change it recently give that a shot, could also be oil pump is weak has it been run hard? basically it could be a lot of things start with low oil, then look for oil around valve covers, check for loose bolts on covers and beyond that if you aren't mechanically inclined your best bet is to take it to a tech
1000716
The oil is usually within a layer of porous material. Imagine a bucket full of marbles and water. You can get the water out of the bucket without disturbing the marbles much at all.
582091
Oil and water don't mix. Pouring 10 mL of olive oil into 10 mL of water results in two distinct layers, clearly separated by a curved meniscus. Each layer has the same volume and essentially the same composition as the original liquids. Because very little mixing has apparently occured, the liquids are called "immisicible" or unmixable [1]. \nPouring grain alcohol into water results in a single liquid phase. No meniscus forms between the alcohol and the water, and the two liquids are considered "miscible". Nearly any pair of liquids are miscible if only a trace amount of one of the liquids is present. \n\nMany liquid mixtures fall between these two extremes. Two liquids are "partially miscible" if shaking equal volumes of the liquids together results in a meniscus visible between two layers of liquid, but the volumes of the layers are not identical to the volumes of the liquids originally mixed. For example, shaking water with certain organic acids results in two clearly separate layers, but each layer contains water and acid (with one layer mostly water and the other, rich in acid.) \n\nLiquids tend to be immiscible when attractions between like molecules are much stronger than attractions between mixed pairs. Thermodynamics can provide a more complete explanation of why liquids sometimes won't mix completely [2]. \n\nNotes\nActually extremely low concentrations of oil can be found in the water, and the oil layer contains detectable amounts of water. Complete immiscibility is rare. \nFor a thermodynamic explanation of why liquids don't always mix, see S. R. Logan's "The Behavior of a Pair of Partially Miscible Liquids", J. Chem. Educ., 75, 339 (1998).
254990
This webpage has the answer -> http://www.lilybrookherefords.com/stef/waterasfuel.htm