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1 which of the following is an example of colloid A. mayonnaise B. cooking oil C. soft drink D. bubbles in water
2. what phenomenon occur dispered paired colloid particles scatter light
A. Tyndall effect B. shaft effect C. miscible D. immiscible
3. what example of colloid has dispersed solid particles in gas
A. milk B. smoke C. gelatin D. blood
4. what is the most abundant particles in a colloid
A. dispersing mediums B. dispersing phases C. miscible D. immiscible
5 why is milk categorized as emulsion
A. because setting cannot separate the components of homogenized milk.
B. . because setting can't separate the components of homogenized milk
C. the colloid particles of milk are larger
D. the colloids particles are smaller.
6. soda pop white cream and beaten eggs whites are example of what type of colloid
A. foam
B. emulsion
C. sol
D. aerosol
7 how would you differentiate a colloid mixture from a solution?
A. the colloid particles are larger
B. the colloid particles are smaller
C. a colloid has a positive charge
D. a colloid has a negative charge
8. a colloid is a stable combination of particles of one substance that are dissolved or suspended in a second substance
A. true
B. false
C. maybe
D. none of these
9. an ______ is a sol with the continuous phase a gas fog is an _______ water droplets
A. aerosole
B. emulsion
C. sol
D. foam
10 an ______ is a sol in which the suspended particles are liquid droplets and a continuous phase is also a liquid the 2 phases are immiscle, otherwise a solution will form
A. aerosol
B. emulsion
C. sol
D. foam
1 which of the following is an example of colloid A. mayonnaise B. cooking oil C. soft drink D. bubbles in water
2. what phenomenon occur dispered paired colloid particles scatter light
A. Tyndall effect B. shaft effect C. miscible D. immiscible
3. what example of colloid has dispersed solid particles in gas
A. milk B. smoke C. gelatin D. blood
4. what is the most abundant particles in a colloid
A. dispersing mediums B. dispersing phases C. miscible D. immiscible
5 why is milk categorized as emulsion
A. because setting cannot separate the components of homogenized milk.
B. . because setting can't separate the components of homogenized milk
C. the colloid particles of milk are larger
D. the colloids particles are smaller.
6. soda pop white cream and beaten eggs whites are example of what type of colloid
A. foam
B. emulsion
C. sol
D. aerosol
7 how would you differentiate a colloid mixture from a solution?
A. the colloid particles are larger
B. the colloid particles are smaller
C. a colloid has a positive charge
D. a colloid has a negative charge
8. a colloid is a stable combination of particles of one substance that are dissolved or suspended in a second substance
A. true
B. false
C. maybe
D. none of these
9. an ______ is a sol with the continuous phase a gas fog is an _______ water droplets
A. aerosole
B. emulsion
C. sol
D. foam
10 an ______ is a sol in which the suspended particles are liquid droplets and a continuous phase is also a liquid the 2 phases are immiscle, otherwise a solution will form
A. aerosol
B. emulsion
C. sol
D. foam
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Answer:
1. A.
2. A.
3. B.
4. A.
5.
6. A.
7. A.
8. A.
9. A.
10. B.
Explanation:
1. A colloid is a kind of solution in which the size of the solute particles is intermediate between those in true solution and those in suspension. Examples of colloids are mayonnaise, milk, butter, gelatin, and jelly.
2. One last detail is whenever we have scattering of light due to colloidal particles, due to colloids, we often call that as the Tyndall Effect. So scattering of light due to colloids is called Tyndall Scattering, or Tyndall Effect, because this guy, John Tyndall, did a lot of work on this subject.
3. Smoke is solid dispersed in gas. Here solid acts as dispersed phase and gas acts as a dispersed medium. Dust is a colloid if suspended in air. It consists of a solid in a gas, so it is a aerosol. Whipped cream is a colloid.
4. The most abundant substance in a mixture is the dispersion medium. Colloids are categorized according to the phases of their particles.
5. Milk is an emulsion in which milk fat is dispersed in water. Emulsions are colloids in which both dispersed phase and dispersion medium are liquids. So, milk is an emulsion in which liquid is dispersed in water.
6. Egg white foam is a type of foam (a colloid in which a gas is dispersed or spread throughout a liquid) used in meringues, soufflés, and angel food cake to make them light and porous (airy). To prepare an egg white foam, egg whites are initially beaten (with a wire wisk or electric mixer) until they become frothy.
7. Colloids are unlike solutions because their dispersed particles are much larger than those of a solution. The dispersed particles of a colloid cannot be separated by filtration, but they scatter light, a phenomenon called the Tyndall effect.
8. A colloid is a mixture in which one substance consisting of microscopically dispersed insoluble particles is suspended throughout another substance. Some definitions specify that the particles must be dispersed in a liquid, while others extend the definition to include substances like aerosols and gels.
9. An aerosol is a sol with the continuous phase a gas. Fog is an colloid of water droplets.
10. An emulsion is a solution in which the suspended particles are liquid droplets and the continuous phase is also a liquid. (The two phases are immiscible).
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