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Suspension

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Q: What is the mixture in which particles of a material are more or less evenly dispersed throughout a liquid or gas?
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Is a mixture in which particles of the mixture are more or less evenly dispersed throughout a liquid or gas?

Suspension


What is the main difference between solutions suspension and colloids?

A Suspension is a mixture in which particles of a material are more or less evenly dispersed throughout a liquid or gas, a Colloid is a mixture in which the particles are dispersed throughout but are not heavy enough to settle out, and a solution is a uniform mixture that contains a solvent and at least one solute.


A mixture where the particles are dispersed but settle out?

They are called colloids.


Mixture in which dispersed particles are too light to settle out?

The answer is colloid.


What describes a mixture with undissolved particles dispersed throughout that are too small to settle or filter out?

They are called colloids.


In a colloid solution or suspension particles are dispersed throughout the mixture. What is the order of these three types of mixtures from the smallest particle size to the largest?

Solution, colloid, and suspension


What is the mixture in which dispersed particles are too light to settle out?

They are called colloids.


What is a heterogeneous mixture in which visible particles settle?

Orange juice, pond water, and Italian salad dressing are examples of liquid heterogeneous mixtures.


Are homogeneous mixture particles are spread evenly throughout the mixture?

no


Why do particles in a colloid remain dispersed throughout the mixture?

The solute particles in a colloid are so small that they remain suspended. While not combined at the molecular level, they are so fine that they cannot be separated by normal means.


When tiny particles of a substance are dispersed through medium then the mixture is called what?

A suspension.


Is homogenized milk a homogenous mixture?

No. Chemistry texts have long cited milk as a good example of a heterogeneous mixture. Milk "homogenization" is a high-pressure filtration process that just breaks the fat particles down into smaller particles so that they are more evenly dispersed throughout the milk.