What type of colloid is mayonnaise?
Why is gel a mixture?
By weight, gels are mostly liquid, yet they behave like solids because of a three-dimensional cross-linked network within the liquid. It is the crosslinking within the fluid that gives a gel its structure (hardness) and contributes to the adhesive stick (tack). The process of forming a gel is called gelation.
How do you make liquid gel?
Liquid – liquid colloids are called gels. Liquid – liquid colloids are called emulsions.
By weight, gels are mostly liquid, yet they behave like solids because of a three-dimensional cross-linked network within the liquid. In this way, gels are a dispersion of molecules of a liquid within a solid medium.
Is mayonnaise a sol or emulsion?
Mayonnaise is an emulsion colloid. Emulsions are a mixture of two liquids that can’t be combined, for instance, oil and water. Therefore, mayonnaise is made from the suspension of oil droplets in vinegar (a water-based continuous phase), stabilized by egg yolk molecules having both an oil-soluble and water-soluble end.