How do emulsifiers help oil and water to mix and not separate?

To prevent the mixture from separating substances called emulsifiers can be added. These help to form and stabilise the emulsions, preventing or slowing the water and fat/oil from separating. ... The hydrophilic end of the emulsifier molecule is attracted to the water and the hydrophobic end is attracted to the fat/oil.

a pan containing water is placed in a positio n where it is exposed to a 10 mile per hour wind. the pan contains a uniform depth of 1.27 cm of water, is quite wide, and has a length of 2.44 m in the wind direction. the water in the pan is at a constant temperature of 15.5 °c.