The solvent is water; lipids, sugars, proteins etc. are the solutes.
Milk is neither a solute or solvent. Milk is a colloid.
Solvent: Most Abundant (Milk) Solute: Least Abundant (Chocolate Syrup)
The solvent is the vitamins and he solute is the lactose.
In a milkshake, the solute is the flavoring, such as chocolate syrup or fruit puree, and the solvent is the liquid component, which is typically milk or a milk alternative. The solute dissolves in the solvent to create the final mixture.
Milk is a colloid mixture consisting of solutes (such as proteins, sugars, and minerals) dispersed in a solvent (water). In this case, milk itself is not a solute but rather a mixture of solutes in a solvent.
The solvent and the solvent dissolves the solute in a solution
The solute. Solute - the substance (solid, liquid or gas) to be dispersed in the solvent. Solvent - the liquid in which the solute is dissolved. Solution - a mix of the solute and solvent.
In both cases, water is the solvent; milk is a water solution, and whatever is the solute in the milk is simply diluted.
A solute is the substance that is dissolved in a solution, while a solvent is the substance that does the dissolving. The solute is usually present in smaller quantities compared to the solvent in a given solution.
in a solvent is the part of a solution in which another substance dissolves. a solute is the part of a solution that dissolves into another substance. in a suger solution, water is the solvent and the suger is the solute.
sometimes. All solutions have at least one solute and one solvent. While water often does act as a solvent, some solutions have other solvents. Solutions where the solute is dissolved in water belong to a special group of solutions called aqueous solutions.
The solvent is water; the solutes are among other things lactose, chocolate solids, emulsifiers and colours.