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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).
In this activity you will: Explore different ways that materials can be mixed together to make new materials. Test some materials to determine what kinds of mixtures they are. Determine why certain kinds of mixtures are manufactured for commercial use in particular situations.
Examples. Continuous phase is often water. Wide range of sizes: bovine serum albumin: 3 nm. cells: tens of microns. Classify colloids as hydrophobic (e.g., carbon black) or hydrophilic (e.g., red blood cell). Stability of colloid: essential part of its function. whether or not it will coagulate.
This document summarizes an experiment on the properties of colloids. The experiment included three parts: 1) Dialysis of solutions to test which particles could pass through a membrane, finding that larger starch particles could not while smaller sugars and ions could.
Colloids – mixtures with particle sizes that are intermediate in size and do not settle out upon standing. Ex: glue, Jello, paint, smoke, milk Tyndall effect- the scattering of light in all directions.
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.
Colloids may involve virtually any combination of physical states (gas in liquid, liquid in solid, solid in gas, etc.), as illustrated by the examples of colloidal systems given in Table 11.4. Examples of Colloidal Systems. Table 11.4. Preparation of Colloidal Systems.
