Which term best describes the substances that cause oil and water molecules in salad dressing to interact mix?

The term that best describes the substances that cause oil and water molecules in salad dressing to interact and mix is emulsifier.

Here's why:

* Emulsifiers are substances that allow two immiscible liquids (like oil and water) to form a stable mixture called an emulsion.

* They do this by having a hydrophilic (water-loving) end and a hydrophobic (oil-loving) end.

* This allows them to surround the oil droplets, creating a barrier between the oil and water and preventing them from separating.

Common examples of emulsifiers found in salad dressing include:

* Egg yolks: Contain lecithin, a natural emulsifier.

* Mustard: Contains mustard oil, which acts as an emulsifier.

* Commercial emulsifiers: These are often added to processed salad dressings and include chemicals like polysorbate 80 and gum arabic.