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What is the chemical name for yogurt?
Yogurt is a mixture, not a compound.
Is yogurt a substance or a mixture?
mixture
Is yogurt a heterogeneous or homogeneous mixture?
Yogurt is a heterogeneous mixture because it is made up of visibly different components such as milk, bacteria cultures, and fruit or flavorings that are not evenly distributed throughout the mixture.
Is vanilla yogurt a homogeneous mixture?
No it's not
Is plain yogurt a homogeneous mixture or a heterogeneous mixture?
Plain yogurt is a homogeneous mixture because its components (water, milk proteins, fats, and sugars) are uniformly dispersed and cannot be easily distinguished.
What is the chemical formula and name for yogurt?
There is no chemical formula for a mixture. Water has a chemical formula, soft drink, milk, yogurt, wood does not. Rust has a chemical formula, however, yogurt, ice cream, pancakes have a recipe - no chemical formula.It is a mixture, not a compound
Why is yogurt not a pure substance?
Yogurt is not a pure substance because its a mixture of different elements/molecules (Cow milk and sugar and more...) from the Periodic Table
What gives yogurt its textre and flavor?
Yogurt has a naturally thick texture. It is flavored with added ingredients such as fruit. It has its texture due to the probiotic strains thickening the mixture.
Is yogurt Homogeneous or Heterogeneous?
It is a Homogeneous mixture
Is yogurt a solution suspension or colloid?
Yogurt is a colloid. Colloids are mixtures where particles are dispersed throughout a medium in such a way that they do not settle out. In yogurt, the milk proteins and fat are dispersed in the liquid whey and water, creating a stable mixture.
What state of matter describes yogurt?
Yogurt is a colloidal dispersion of proteins, fats, and water in a continuous liquid phase. It is classified as a colloid, which is a type of mixture where small particles are evenly dispersed throughout a continuous medium.
Is Yogurt is a compound or element or mixture?
Yeast is a living organism from the Kingdom Fungi.
