Lack of a defined crystalline structure or long-range order in a solid mixture.
Formation of a constant-boiling mixture that cannot be separated by simple distillation.
Structure consisting of discrete, non-interconnecting gas pockets (e.g., closed-cell foam).
A mixture of substances that solidifies at a single temperature lower than that of any component.
The inability of two liquids to mix to form a homogeneous solution (e.g., oil and water).
Formed into a network structure, often seen in polymers or gels.
Capable of being separated by physical means such as filtration or centrifugation.
Capable of being separated by processes involving heat, such as distillation or evaporation.
A liquid mixture that can be separated by distillation because its vapor has a different composition.
Thermodynamic and structural characteristics of complex mixtures.