Is milk a suspension solution or colloid why?

Answer 1

Milk is a suspension for all of its particles are not completely dissolved within the liquid. If you could observe milk up close, you could see particles floating around in the liquid. A suspension is defined a a liquid with solids dispersed throughout it and milk fits this definition.

Answer 2

A colloid. It is not a solution - that would be clear because one compound is dissolved by the other. It is not a suspension - a suspension is solid particles mixed with a liquid

Answer 3

Fresh milk is both a suspension and solution. There are many salts, sugars, and acids dissolved in milk, but there are also a large quantity of fat solids and liquids, breast epithelia, and some other compounds which are not completely miscible with milk. This is easily observed in milk that has yet to be homogenized as the fatty portion will float and separate and a layer of epithelia and denser solids will settle on the bottom. Homogenized milk on the other hand has cellular and fat material broken into small pieces which diffuse and dissolve more easily. However, given enough time or souring/curdling, the fats will agglomerate and separate - even in homogenized milk.

Answer 4

it is a solution~!~

Answer:
Milk is both a solution and a suspension.
Fats are suspended as small droplets (emulsion), sugars and salts are int eh water phase. Organic materials are contained in the fats as a solution as well

Answer 5

Milk is a colloidal mixture, which means it is a suspension.

A mixture is as it sounds, any mix of two or more things.

A colloid is a suspension of one phase in another. In this case, milk, it is an 'emulsion' - a colloidal mixture of fat in water (a colloidal mixture of solid particles in liquid).

The confusion here is between colloid and solution.

In a solution, the solid would be fully dissolved (solubilised). You can think of this like one fat molecule surrounded by water molecules, recurring throughout the liquid.

In a colloid, the fat exists in particle form. A clump of 20 fat molecules may be surrounded by water molecules and this recurs throughout the liquid. The difference is, in fact, huge. This is especially common with fats (a fairly simple thermodynamic effect promotes the colloidal behaviour) and also with metals.

This topic is extensive but is largely covered in most degree-level chemistry courses. If you want to know more I would suggest searching for "Colloids". Then "Emulsions" and then "Micelle". Finally, try looking up "Nanoparticles" (especially "Colloidal Gold") if particularly interested.

Answer 6

The red and white blood cells (and platelets) are suspended in plasma.

Answer 7

Milk is an emulsion (liquid-liquid colloid).

Answer 8

..it is colloid..