Because the emulsion particles have dimensions under 1 000 nm.
Yes, mayonnaise is a colloid. It is a stable mixture of two immiscible liquids (oil and water), where one substance is dispersed as tiny droplets within the other.
Mustard is a colloid. It is a mixture in which small particles of one substance are dispersed evenly throughout another substance. In the case of mustard, small solid particles of mustard seeds are dispersed in a liquid base, giving it its characteristic texture and appearance.
Mayonnaise is a emulsion, using an emulsifier.
Colliods
It is a mixture - a very specific type of mixture - a colloid.
Mayonnaise is considered a colloid because it is a mixture of two phases: oil and water. The oil droplets are dispersed in the water phase, creating a stable mixture due to the presence of an emulsifier, typically egg yolk. This results in a homogenous mixture that does not settle out or separate easily.
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.