Immiscibility refers to the inability of two substances to mix or blend together to form a homogeneous solution. This phenomenon is commonly observed in liquids, where certain pairs, like water and oil, do not combine due to differences in their molecular structures and polarities. When mixed, they tend to separate into distinct layers instead of forming a uniform mixture. The concept of immiscibility is important in various fields, including chemistry, food science, and environmental science. Understanding immiscibility helps in processes like emulsion formation in cooking or the separation of pollutants in water treatment, where different substances need to be effectively managed.