Question

a. what makes yogurt a colloid? what kind of a colloid is yogurt? (3 points)

Explanation:

A colloid is a mixture where one substance is dispersed evenly throughout another. Yogurt has casein proteins and fat globules dispersed in water. The dispersed phase (casein proteins and fat globules) and the continuous phase (water - based liquid) make it a colloid. Based on the states of dispersed and continuous phases, yogurt is a liquid - in - liquid colloid (emulsion) as it has liquid fat globules dispersed in a liquid (water - based) medium.

Answer:

Yogurt is a colloid because it has casein proteins and fat globules dispersed in water (dispersed and continuous phases). It is a liquid - in - liquid colloid (emulsion).