Yes, mayonnaise can be considered lyophobic because it is an emulsion consisting of oil and water, where the oil (hydrophobic) does not mix with water (hydrophilic). In mayonnaise, the emulsifier, typically egg yolk, stabilizes the mixture by allowing the oil droplets to disperse in water, preventing separation. However, the inherent nature of oil to repel water classifies mayonnaise as lyophobic, as it requires energy (in the form of emulsification) to maintain its stable state.
No, mayonnaise is a condiment.
No, mayonnaise is not a gas. Mayonnaise is a semi-solid or thick liquid.
It depends on the mayonnaise. You can even get egg-free mayonnaise which is equivalent to an infinite amount of mayonnaise for each egg.
Lyophobic colloids have particles that repel the dispersion medium, preventing them from easily mixing. This causes the particles to scatter light, which is why they exhibit the Tyndall effect. In lyophilic colloids, the particles have an affinity for the dispersion medium and do not scatter light as effectively.
mayonnaise
Mayonnaise is a noun.
Possibly...
Usually they are about the same.
Lyophilic colloids have a strong affinity for the dispersing medium, forming stable interactions that prevent agglomeration. In contrast, lyophobic colloids lack affinity for the dispersing medium, leading to weaker interactions and increased tendency for precipitation or coagulation, making them less stable.
No. There are hair products that that use the word "mayonnaise" in them but it is not the mayonnaise you eat.
Mayonnaise and mayo are the same thing. "Mayo" is just a shortened version of "mayonnaise."
What is Aioli mayonnaise flavored with?Garlic!