Neither! Milk is actually a colloid. It is composed almost entirely of water, but proteins and emulsified fats are dispersed throughout it. These tiny globs of fat and protein are so small that they do not settle to the bottom or float to the top (some of it does, but not all of it).
Milk is neither a solute or solvent. Milk is a colloid.
The solvent is the vitamins and he solute is the lactose.
Milk is neither a solute or solvent. Milk is a colloid.
Cheese is neither a solvent nor a solute; it is a complex food product made primarily from milk. In a solution, a solute is the substance that dissolves in a solvent, which is the substance that does the dissolving. Cheese can contain various solutes, such as salts and proteins, but it does not function as a solvent itself.
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.
Milk is neither a solute or solvent. Milk is a colloid.
The solvent is the vitamins and he solute is the lactose.
Diluted milk is milk that is diluted with water or other substance
In both cases, water is the solvent; milk is a water solution, and whatever is the solute in the milk is simply diluted.
the solvent
Water is typically the solvent used to prepare tea. When tea leaves are steeped in hot water, the water acts as a solvent to extract the flavor, color, and nutrients from the tea leaves, resulting in a tea infusion.
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)
yes A solution is something dissolved in a solvent. Solvents are liquids, anything "dry" is NOT dissolved in a liquid, and is therefore NOT a solution. no., unless it is dissolved in water
Milk is neither a solute or solvent. Milk is a colloid.
The solvent and the solvent dissolves the solute in a solution
To calculate the vapor pressure of a solution, you can use Raoult's Law. This law states that the vapor pressure of a solution is equal to the vapor pressure of the pure solvent multiplied by the mole fraction of the solvent in the solution. This formula can be expressed as P(solution) X(solvent) P(solvent), where P(solution) is the vapor pressure of the solution, X(solvent) is the mole fraction of the solvent, and P(solvent) is the vapor pressure of the pure solvent.
The solvent is the substance which dissolve the solute; for a sugar solution water is the solvent and sugar the solute.