Osmotic pressure??? Could you tell me what's the connection between osmotic pressureand our main subject?
There is none; I was simply saying we're talking about apples and oranges comparing salt in saline solution to ejuice
I'm not a chemist so I'm going to try and take advantage of your knowledge here. Please correct me if any of the following is wrong. PG and VG are our solvents. Wikipedia (not my favorite source but here we go) says of Glycerol "It is also used as a substitute for ethanol as a solvent in preparing herbal extractions." I popped over to the ethanol page and it says "The polar nature of the hydroxyl group causes ethanol to dissolve many ionic compounds ... Because the ethanol molecule also has a nonpolar end, it will also dissolve nonpolar substances, including most essential oils[20] and numerous flavoring, coloring, and medicinal agents." If VG was analogous to ethanol we shouldn't be seeing the separation, should we?
You'd have very similar situation if you mix a small amount of oil with VG/PG.
Oil wouldn't act this way in ethanol, would it?
Unless they're at concentrations that simply exceed the VG's capacity for them at room temperature. It's highschool chemistry stuff to add a solute to water (a solvent) at boiling point and then see some of it precipitate out as the solution cools. Perhaps that's what's happening with our juices? In this case I think we *would* benefit from shaking, or else some fluid of a bottle would taste stronger than the rest depending on how much excess flavoring is simply suspended by chance in each drop.
We should be able to test this. If you put a drop of food coloring in a glass of water and don't shake the beaker it will eventually diffuse in the water. If you put one drop of colored flavoring in a bottle of VG shouldn't be a saturated solution and we should see the color slowly diffuse