Because the emulsion particles have dimensions under 1 000 nm.
Mayonnaise is a colloid.yes, it is a colloid.
Mustard is a colloid and not a suspension!
Mayonnaise is a emulsion, using an emulsifier.
Colliods
It is a mixture - a very specific type of mixture - a colloid.
Mayonnaise is an emulsion of vinegar and oil. The emulsifier is egg yolk. An emulsion is defined as the mixture of two immiscible liquids in which one is suspended in the other in microscopic droplets. A colloid is not specifically two liquids, it could be a solid evenly distributed throughout a liquid but not in solution.
suspension
fog
Mayonnaise is a liquid-liquid colloid, i.e an emulsion of edible vegetable oil,eggyolk, or whole egg, a vinegar, and/or lemon juice, with one or more of the following: salt, other seasoning commonly used in its preparation,sugarand/or dextrose.It is a colloid bevause it has a liquid phase dispersed in a liquid continium medium.Another Answer:If im not mistakened,mayonnaise is a colloid. It's particles are bigger than those of a solution but smaller than those of a coarse suspension.
It's a liquid.
its because it has fat and liquid held together in a suspension, in this case a stable suspension
An example of a solution is salt water. An example of a suspension is Italian salad dressing. An example of a colloid is mayonnaise.