Identify which description applies best to whipped cream.A colloid of liquid cream suspended in airA colloid of air suspended in liquid creamA suspension of air suspended in raw milk

Identify a single word that can replace each of the following expressions.Liquid in which a substance dissolvesInsoluble particles that settle to the bottom of a liquidSubstance that dissolves in a liquidMixture that is formed when a solute dissolves in a solventMixture in which the insoluble particles stay mixed throughout another substanceExplain how a colloid differs from a suspension.Copy and complete the diagram opposite by placing the correct term in the lettered boxes.How is homogenised milk different from fresh milk?ThinkIs smog a solution, suspension or colloid? Explain your answer.Cream and butter are both made from milk. What types of mixture are cream and butter?Many products contain chemicals called ‘emulsifiers’. What do you think these chemicals do?

Determine whether the following statement is true or false:In both suspensions and colloids, particles of one substance are suspended in another substance.TrueFalse

Which of the following is an emulsification?*1 pointholding fats and liquids together in a creamy suspensiontempering egg yolksheating eggs and liquids until thickenedseparating egg yolks and whites

Determine whether the following statement is true or false:Colloids are the same as suspensions in that particles of one component are suspended in the other component, but in colloids the particles stay suspended.

Which of the following is NOT one of the three desirable characteristics specifically expected of a suspension as a dosage form? A. the velocity of falling particles is greater for large and dense particles than for small, less dense particles B. particle size of the dispersed phase (suspensoid) should remain uniform and not form aggregates C. the suspension should pour readily and evenly from the container D. the dispersed phase should settle slowly and be easily resuspended with gentle shaking