Why do the vinegar and oil in a salad dressing separate into layers if left standing for too long?

Does the temperature affect the solubility of sugar and salt in water? if it does tell me like different temperatures with different solubilities so i can sketch down a graph

What are transitions between a liquid and a solid called? identify which way they are transitioning

Acalorimeter is to be calibrated: 51.203 g of water at 55.2 degree c is added to a calorimeter containing 49.783 g of water at 23.5c. after stirring and waiting for the system to equilibrate, the final temperature reached is 37.6 degree c. specific heat capacity of water (s = 4.18 j/g∙degree c). calculate the calorimeter constant. (smδt)warm water = -[(smδt)cold water + (calorimeterδtcold water)]