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27 Σεπ 2022 · Colloids are classified as foams, aerosols, emulsions, gels, or sols, depending on the nature of the dispersed phase and dispersion medium. Familiar examples of colloids include mayonnaise, milk, fog, smoke, and gelatin. A gel is a colloid of solid particles in a liquid medium.
Colloid is a term that has come to encompass solid particles suspended in a liquid (a colloidal dispersion), microscopic droplets in a liquid (an emulsion), or either solid or liquid phases suspended in a gas (an aerosol).
The table below lists a few examples of colloids. [1,3,6] Preparations. Colloids are created through various techniques, two prominent ones being the condensation method and the dispersion method. [2,6] Condensation Method. The condensation method initiates particle growth from smaller entities.
13 Νοε 2022 · Explain why freezing or addition of an electrolyte can result in the coagulation of an emulsion. Describe some of the colloid-related principles involved in food chemistry, such as the stabilization of milk and mayonaisse, the preparation of butter, and the various ways of cooking eggs.
12 Αυγ 2019 · Colloids are uniform mixtures that don't separate or settle out. While colloidal mixtures are generally considered to be homogeneous mixtures, they often display heterogeneous quality when viewed on the microscopic scale. There are two parts to every colloid mixture: the particles and the dispersing medium.
Describe the composition and properties of colloidal dispersions. List and explain several technological applications of colloids. As a child, you may have made suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water, known as tempera paint.
Learning Objectives. By the end of this section, you will be able to: Describe the composition and properties of colloidal dispersions. List and explain several technological applications of colloids.
