The dispersed phase of snow is ice crystals. Snow is formed when water vapor in the atmosphere undergoes deposition onto ice nuclei, forming ice crystals which combine to create snowflakes.
1) A colloidal system consists of two separate phases: a dispersed phase (or internal phase) and a continuous phase (or dispersion medium) in which the colloid is dispersed.2) A colloid is a substance microscopically dispersed evenly throughout another substance.
The dispersed phase in mayonnaise is a liquid. Mayonnaise is an emulsion where oil droplets are dispersed in a liquid mixture of vinegar, egg yolks, and other ingredients.
dispersed phase.
The dispersed phase in smoke is typically liquid or solid particles, such as soot, ash, and tar. These particles are suspended in the air and give smoke its characteristic appearance.
Water freezes into a solid phase when it turns into snow.
Answer
dispersed substance of shaving cream
Dispersed particles and dispersion medium are both under the colloidal system. They both can come in either a solid, liquid, and gas, and depending on the state, come in eight different forms.
1) A colloidal system consists of two separate phases: a dispersed phase (or internal phase) and a continuous phase (or dispersion medium) in which the colloid is dispersed.2) A colloid is a substance microscopically dispersed evenly throughout another substance.
Vegetable Oil
The dispersed phase in mayonnaise is a liquid. Mayonnaise is an emulsion where oil droplets are dispersed in a liquid mixture of vinegar, egg yolks, and other ingredients.
dispersed phase.
The colloidal particles in a colloid form the dispersed phase, which is the smaller particles that are suspended within a continuous medium known as the dispersing medium.
The dispersed phase in smoke is typically liquid or solid particles, such as soot, ash, and tar. These particles are suspended in the air and give smoke its characteristic appearance.
Water freezes into a solid phase when it turns into snow.
The dispersed phase in milk refers to the tiny droplets of fat suspended in the water-based liquid portion of milk. These fat droplets give milk its white color and contribute to its texture and flavor.
the component in which the dispersed phase is suspended is called dispersing medium