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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, [1] while others extend the definition to include substances like aerosols and gels.
Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working. Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase.
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
This is a list of notable food pastes. A food paste is a semi-liquid colloidal suspension, emulsion , or aggregation used in food preparation or eaten directly as a spread . [ 1 ] Pastes are often spicy or aromatic, prepared well in advance of actual usage, and are often made into a preserve for future use.
All feature different ingredients intended to achieve various health aims, such as improved sleep and mood regulation. For example, one of the brand’s most popular drinks is Kin Spritz, which ...
Colloidal chemistry (5 C, 125 P) A. Aerosols (5 C, 35 P) G. Gels (2 C, 24 P) Pages in category "Colloids" The following 29 pages are in this category, out of 29 total.
Food coloring allows us to bring new life to intricately decorated sugar cookies, gelatin desserts, and the frosting used to decorate layer cakes and cupcakes—and so much more.
In chemistry, a mixture is a material made up of two or more different chemical substances which can be separated by physical method. It is an impure substance made up of 2 or more elements or compounds mechanically mixed together in any proportion. [1]