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milk is a mixture because it has many proteins fats vitamins etc and it differs its constituents
Fats, sodium hydroxide, salt, water.
Milk is an emulsion of fats in water.An emulsion is type of suspension: liquid in liquid.
Unsaturated fats (fats that are liquid at room temp)
It would depend on the soup and its ingredients. A vegetable soup will have solid ingredients making it a mixture. It can have fats and protein making it a suspension, and it will also have ingredients that are dissolved in the water making it also a solution.
A protoplasm is composed of fats, proteins and other molecules which are suspended in water. It is an example of a colloidal suspension.
If you are referring to adipose tissue, there is: brown adipose tissue (or brown fat), and white adipose tissue (or white fat). If you're referring to foods, there is: unsaturated fats and saturated fats.
Brown and white
milk is a mixture because it has many proteins fats vitamins etc and it differs its constituents
Fats salts and proteins.
Sugar fats salt , in that catergory
Fats, sodium hydroxide, salt, water.
Milk is an emulsion of fats in water.An emulsion is type of suspension: liquid in liquid.
With Ethanol and Distilled water.. IT is suppose to turn cloudy so fats are present.
well they are things that you use to cook and fry eggs that is all the info I have now. From, Shaanty S White ;)
Lacteals are the specialized lymphatic capillaries of the small intestine which transfer fats from the digetive system into the blood. Chyle (pronounced Kyle) is milky fluid found in the lacteals formed by fat globules and lymph.
The egg yolk is high in fat, the egg white has no fat.