emulsion
Milk is a complex mixture of various organic compounds, primarily water, proteins, carbohydrates, fats, minerals, and vitamins. In chemistry, it is classified as an emulsion, which is a mixture of two or more liquids that are normally immiscible (do not mix) - in this case, fat droplets dispersed in water.
Milk is an emulsion, a mixture of two insoluble substances. In chemistry it is called a colloid.
Bu Ali Sina, also known as Avicenna, was a Persian polymath who made significant contributions to various fields, including medicine, philosophy, and chemistry. His discoveries in the field of chemistry mainly focused on distillation techniques and the classification of substances based on their properties and reactions. Avicenna's writings became influential in shaping the understanding of chemistry in the Islamic Golden Age and beyond.
Nonmetal is a term used in chemistry. It is a classification for elements that do not exhibit the properties of metals. Nonmetals form molecules and there are only 18 elements in the periodic table that are classified as such.
Chemistry can be divided into five traditional areas of study: organic chemistry, inorganic chemistry, analytical chemistry, physical chemistry, and biochemistry. These subdisciplines focus on different aspects of chemistry and allow for a more specialized study of the field.
Organic Chemistry. For non-carbon containing compounds it is INORGANIC CHemistry For the calculations, equations, physical changes, it is PHYSICAL CHEMISTRY .
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Emulsion
an emulsifier is used in chemistry when trying to separate a emulsion such as milk.
The principal sugar in milk is lactose.
Any classification of this type is not too serious. But the life is generally organic chemistry.
Milk is an emulsion, a mixture of two insoluble substances. In chemistry it is called a colloid.
organic compounds can be classified easily as open chain and closed chain to the core. BUT ORGANIC CHEMISTRY, it is very vast and there are separate branches like medicinal chemistry, drug chemistry, warfare chemistry, food chemistry, biochemistry and tons etc.
The 3 main branches of science are-: physics chemistry biology
Milk. In milk, the proteins are too large to dissolve. They are actually suspended within the solution.
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