6. The major component in mayonnaise (oil) is forced to be fine droplets to disperse throughout the lesser amount of continuous aqueous phase (dispersed medium). Mayonnaise is known as an oil-in-water (o/w) emulsion.
7. A homogeneous noncrystalline substance consisting of large molecules or ultramicroscopic particles of one substance dispersed through a second substance. Colloids include gels, sols, and emulsions; the particles do not settle, and cannot be separated out by ordinary filtering or centrifuging like those in a suspension.
Explanation:
(pabrainliest answer po para lagi ko kayong natutulongan sa mga questions sa modules, thanks.)
[P.S] kapag finollow nyoko, tinitignan ko mga questions nyo. :)
the major component in mayonnaise (oil) is forced to be fine droplets to disperse throughout the lesser amount of continuous aqueous phase (dispersed medium).
7.what is colloid?
a homogeneous noncrystalline substance consisting of large molecules or ultramicroscopic particles of one substance dispersed through a second substance. Colloids include gels, sols, and emulsions; the particles do not settle, and cannot be separated out by ordinary filtering or centrifuging like those in a suspension.
Answers & Comments
Answer:
6. The major component in mayonnaise (oil) is forced to be fine droplets to disperse throughout the lesser amount of continuous aqueous phase (dispersed medium). Mayonnaise is known as an oil-in-water (o/w) emulsion.
7. A homogeneous noncrystalline substance consisting of large molecules or ultramicroscopic particles of one substance dispersed through a second substance. Colloids include gels, sols, and emulsions; the particles do not settle, and cannot be separated out by ordinary filtering or centrifuging like those in a suspension.
Explanation:
(pabrainliest answer po para lagi ko kayong natutulongan sa mga questions sa modules, thanks.)
[P.S] kapag finollow nyoko, tinitignan ko mga questions nyo. :)
Answer:
6. What is the dispersing medium of a mayonnaise?
7.what is colloid?
Explanation: