Mayonnaise is an emulsion of vinegar and oil. The emulsifier is egg yolk.
An emulsion is defined as the mixture of two immiscible liquids in which one is suspended in the other in microscopic droplets.
A colloid is not specifically two liquids, it could be a solid evenly distributed throughout a liquid but not in solution.
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.
Mayonnaise is a colloid (emulsion).
Mayonnaise is an emulsion.
Yes, mayonnaise is an emulsion.
Mayonnaise is a colloid.yes, it is a colloid.
It's a liquid.
colloid
is blood a solution, suspension, or colloid
Pastes are considered as suspensions.
Mayonnaise is a colloid.yes, it is a colloid.
Mustard is a colloid and not a suspension!
Mayonnaise is a emulsion, using an emulsifier.
Colliods
It is a mixture - a very specific type of mixture - a colloid.
suspension
fog
Because the emulsion particles have dimensions under 1 000 nm.
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.
Yes, it is considered a colloid.
It's a liquid.
Blood is considered a colloid.