Milk is neither a solute or solvent. Milk is a colloid.
The solvent is the vitamins and he solute is the lactose.
Solvent: Most Abundant (Milk) Solute: Least Abundant (Chocolate Syrup)
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.
solute: milk or water solvent:sugar,soya beans, i hope this helps
Milk is neither a solute or solvent. Milk is a colloid.
The solvent is the vitamins and he solute is the lactose.
In both cases, water is the solvent; milk is a water solution, and whatever is the solute in the milk is simply diluted.
Solvent: Most Abundant (Milk) Solute: Least Abundant (Chocolate Syrup)
This depends on the solubility of the solute (e.g. table salt or milk sugar) and the kind of solvent (e.g. water or oil)
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.
No,chocalate milk is not renewable
A solution is a homogeneous mixture where the solute is completely dissolved in the solvent, like sugar dissolved in water. A suspension is a heterogeneous mixture where the solute particles are suspended in the solvent but will settle eventually, like sand in water. A colloid is also a heterogeneous mixture where the solute particles are dispersed evenly throughout the solvent, but they are larger than in a solution and won't settle out, like milk.
The solvent is water; the solutes are among other things lactose, chocolate solids, emulsifiers and colours.
solute: milk or water solvent:sugar,soya beans, i hope this helps
sugar salt powdered milk milo dye
The solvent is water; lipids, sugars, proteins etc. are the solutes.