A colloid formed between two liquids is known as a(n)

Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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### Question:
A colloid formed between two liquids is known as a(n)

### Options:
- **A) sol**
- **B) emulsion**
- **C) foam**
- **D) aerosol**

### Explanation:
In this question, you are asked to identify the type of colloid formed between two liquids. Each option represents a different type of colloid:

- **Sol**: A colloid where solid particles are dispersed in a liquid.
- **Emulsion**: A colloid formed from the dispersion of one liquid in another liquid.
- **Foam**: A colloid where gas is dispersed in a liquid or solid.
- **Aerosol**: A colloid where fine solid particles or liquid droplets are dispersed in a gas.

The correct answer to this question is **B) emulsion**, as it specifically refers to a colloid composed of two liquid phases. Emulsions are common in various applications, such as in food products (mayonnaise) and cosmetics (lotions).
Transcribed Image Text:### Question: A colloid formed between two liquids is known as a(n) ### Options: - **A) sol** - **B) emulsion** - **C) foam** - **D) aerosol** ### Explanation: In this question, you are asked to identify the type of colloid formed between two liquids. Each option represents a different type of colloid: - **Sol**: A colloid where solid particles are dispersed in a liquid. - **Emulsion**: A colloid formed from the dispersion of one liquid in another liquid. - **Foam**: A colloid where gas is dispersed in a liquid or solid. - **Aerosol**: A colloid where fine solid particles or liquid droplets are dispersed in a gas. The correct answer to this question is **B) emulsion**, as it specifically refers to a colloid composed of two liquid phases. Emulsions are common in various applications, such as in food products (mayonnaise) and cosmetics (lotions).
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