Agar is a colloid, and possibly carageen. Both are used to 'gel' food items.
Examples are: milk, mayonnaise, butter, sauces, creams.
ginger , turmeric, potato are different examples of underground stem buds.
Examples of dispersion methods in the preparation of colloids include mechanical methods such as grinding or milling, chemical methods like chemical precipitation, and thermal methods such as vaporization and condensation. These methods help break down larger particles into smaller ones to form stable colloidal suspensions.
Colloids do not settle upon standing, as the particles are finely dispersed and do not easily separate from the solvent due to their small size and low settling velocity. The particles remain suspended in the medium for a longer period of time compared to suspensions.
Examples: colloidal gold, milk, mist, styrofoam, fog, mayonnaise, cosmetic gels etc.
A colloid is a substance microscopically dispersed evenly throughout another substance. Some examples of common "man-made" colloids are whipped cream, gelatin like Jello, commercially produced ketchup, and gravies. They are all man made colloids that a person can eat.
yes,there are
Examples of negatively charged colloids include silica sols, bentonite clay suspensions, and latex particles. These colloids have surfaces that are negatively charged due to the presence of ions or functional groups that attract and repel other particles in the dispersion medium.
Examples of colloids include milk (emulsion of fat droplets in water), fog (suspension of water droplets in air), and whipped cream (foam of gas bubbles in liquid).
Examples of non-colloids include solutions like salt dissolved in water, where the solute particles are too small to be visible, and suspensions like sand in water, where the particles settle out over time due to gravity. Both solutions and suspensions differ from colloids because they do not have the same uniform dispersion of particles as colloids do.
milk provider,chalk dust,saw dust
Examples are: milk, mayonnaise, butter, sauces, creams.
After my opinion they are not colloids.
Carrots, parsnips and turnips are three examples.
Colloids in foods refer to mixtures where particles are suspended within another substance. Common examples include mayonnaise, whipped cream, and gelatin desserts. These colloids give certain foods their unique textures and properties.
Tomato
Colloids made up of gas bubbles dispersed in a liquid are called foams. Examples include whipped cream, meringue, and beer foam.