Examples of Colloids - Hydrophilic Colloids, Mixtures, Examples, FAQs

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Examples of colloids or example of colloidal solution

Q- Colloid examples?

•given below are the Class of Colloid	•given below are the Dispersed Phase	•given below are the Dispersion Medium	•Here are the Examples
Sol and gel	solid	liquid	Paint, gelation, jellies, blood, mud
Solid aerosol	solid	gas	Smoke and dust in air
Solid emulsion	liquid	solid	Cheese and butter
Liquid emulsion	liquid	liquid	Milk and mayonnaise
In case of Liquid aerosol	It will be liquid	It will be gas	fog, mist, clouds, aerosol spray
Foam	gas	solid	marshmallow
Foam	gas	liquid	whipped cream and shaving cream

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Examples of colloids or example of colloidal solution
Q- Tyndall Effect?
Q- What is Natural colloid ?
Q- Examples of Colloids?
Hydrophilic colloids
Colloid Mixtures Examples

It is a type of heterogeneous mixture in whice particles size are intermediate between those of a solution and that of a suspension. The dispersed particles will be spread evenly while through the dispersion medium, which can be in a solid state, or in liquid state , or in gaseous state. Because the dispersed particles within a colloid are not as big as that those are present in a suspension, due to this property, they do not settle down upon standing. Another property of a colloidal system that will be observed when they are studied under a light microscope.

This event is also known to be Brownian motion and this is caused due to collisions between small colloidal particles with the molecules of dispersion medium. Fog is an example of colloidal system of liquid dispersed medium in gas. Butter is a colloid formed when water is dispersed in fat. Hydrophilic colloids and hydrophobic colloids are other examples of colloid. Solid foam examples are styrofoam and pumice.

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Q- Shaving cream is a colloidal solution of ?

Shaving cream is a colloidal solution of gas in liquid where gas is dispersed phase and liquid is dispersion medium. Shaving cream is also a type of colloids that belongs to class foam. Colloids have many dissimilarities in respect to solutions because their dispersed particles are much larger in comparison to the dispersed particles of solution. We can not be able to separate the dispersed particles from dispersion medium within a colloid mixture through filtration but they will scatter light, and this phenomenon is called as Tyndall effect .

Q- Example of sol?

sol is a also a type of colloidal mixture that is made out of solid particles when mixed continuous within liquid medium. Sols are very stable and also shows the Tyndall effect. Examples of sol includes blood, also pigmented ink, cell fluids, antacid, paints and mud. Sol meaning medical is colloid.

Q- Tyndall Effect?

When light is allowed to passed through a true solution, then light will not deflect because the dissolved particles are too small to deflect the light. But in case of, the dispersed particles present in a colloid, they are larger, and they will deflect light. The Tyndall effect is the phenomenon through which scattering of visible light will take place by colloidal particles.

You must have noticed a light beam when it passes through fog, or through smoke, or through dust particles suspended within air then scattering of light will takes place. All these three are examples of colloids i.e. Suspensions can also scatter light, but there is a condition that the number of suspended particles will have to be sufficiently large, the suspension can also be opaque and then light scattering through it would not occurs.

Q- What is Natural colloid ?

It is a type of heterogeneous mixture in which particles size are intermediate between those of a solution and that of a suspension. The dispersed particles will be spread evenly while through the dispersion medium, which can be in a solid state, or in liquid state , or in gaseous state. Because the dispersed particles within a colloid are not as larger as that those are present in a suspension, due to this property, they do not settle down upon standing.

Colloids have many dissimilarities in respect to solutions because their dispersed particles are much larger in comparison to the dispersed particles of solution. We can not be able to separate the dispersed particles from dispersion medium within a colloid mixture through filtration but they will scatter light, and this phenomenon is called as Tyndall effect .

Examples :- mixture of dust and smoke within air, smog, etc.

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Q- Examples of Colloids?

The table below are the examples of colloidal systems, you must have noticed most of them. The dispersed phase indicates the particles of colloid solution, while the dispersion medium shows the material in which the particles are scattered.

•given below are the Class of Colloid	•given below are the Dispersed Phase	•given below are the Dispersion Medium	•Here are the Examples
Sol and gel	solid	liquid	Paint, gelation, jellies, blood, mud
Solid aerosol	solid	gas	Smoke and dust in air
Solid emulsion	liquid	solid	Cheese and butter
Liquid emulsion	liquid	liquid	Milk and mayonnaise
In case of Liquid aerosol	It will be liquid	It will be gas	fog, mist, clouds, aerosol spray
Foam	gas	solid	marshmallow
Foam	gas	liquid	whipped cream and shaving cream
Classes within Colloids

Another property of a colloidal system that will be observed when they are studied under a light microscope. The reflecting brief flashes of light just because of colloidal particles that are moving in a rapid and random fashion. This event is known to be Brownian motion, and this is caused due to collisions between small colloidal particles with the molecules of dispersion medium.

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Hydrophilic colloids

Q- Example of solid sol?

Emulsions

Butter and mayonnaise when mixed are belongs to a class of colloids known as emulsions. An emulsion is also a colloidal mixture belongs to class colloidal dispersion of a liquid with a liquid or within a solid medium. To stabilize emulsion there must be a need for emulsifying agent. Mayonnaise is combination of a part of oil and vinegar. Because oil is nonpolar and vinegar is polar and also an aqueous solution, these two components will not mix and can be separate quickly into layers. But after the addition of egg yolk to the mixture then the mixture will become stable and then will not forms layer.

Egg yolk has the property to interact with both the polar vinegar and the nonpolar oil. And here egg yolk is known as emulsifying agent. Soaps also acts as an emulsifying agent in case of grease and water. Grease will not be simply rinsed off from our hands or another surface because it is insoluble. whereas, the presence of soap will stabilizes a grease and water mixture also due to presence of polar hydrophilic end and non-polar hydrophobic end. This will allows the grease to be removed from our hands or from our clothes by washing through soapy water.

Colloid: Colloid is a type of heterogeneous mixture where the particle size ranges between the particles present in solution and that of a suspension.
Tyndall effect: This is the phenomenon through which scattering of light takes place with the help of colloidal particles.
emulsion: A colloidal dispersion is a type of mixture of a liquid present in either a liquid or a solid.
dispersion medium: The matrix in which the colloidal particles are distributed.

Colloid Mixtures Examples

•given below are the Class of Colloid	•given below are the Dispersed Phase	•given below are the Dispersion Medium	•Here are the Examples
Sol and gel	solid	liquid	Paint, gelation, jellies, blood, mud
Solid aerosol	solid	gas	Smoke and dust in air
Solid emulsion	liquid	solid	Cheese and butter
Liquid emulsion	liquid	liquid	Milk and mayonnaise
In case of Liquid aerosol	It will be liquid	It will be gas	fog, mist, clouds, aerosol spray
Foam	gas	solid	marshmallow
Foam	gas	liquid	whipped cream and shaving cream

Colloidal solution of liquid in liquid is known as. Colloidal solution of liquid in liquid is known as liquid emulsion and in this emulsion dispersed phase and dispersion medium both are liquids.

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NCERT Chemistry Notes:

Frequently Asked Questions (FAQs)

1. What do you mean by colloids?

When a substance gets dispersed throughout the other substance the mixture is called colloids.

2. Mention the fluids that are examples of colloids.

Dextran, Gelofusine, and albumin are some of the examples of fluid colloids.

3. What is the particle range of a colloidal mixture?

Particles range in between 1 and 1000 nanometers in diameters.

4. Give an example of solid colloid.

Sol

5. Give an example of emulsion.

Butter

6. What are colloids and how do they differ from solutions and suspensions?

Colloids are mixtures where tiny particles of one substance are dispersed throughout another substance. Unlike solutions, colloid particles are larger (1-1000 nm) and don't dissolve completely. Unlike suspensions, colloid particles don't settle out over time. Colloids scatter light (Tyndall effect) and have unique properties due to their particle size.

7. What is the difference between lyophilic and lyophobic colloids?

Lyophilic colloids have an affinity for the dispersion medium, forming stable systems spontaneously. They're often reversible and can be easily reconstituted if dried. Lyophobic colloids, conversely, have no affinity for the dispersion medium and are less stable. They often require stabilizers and are typically irreversible once coagulated.

8. How do protective colloids work?

Protective colloids are substances added to colloidal systems to increase stability. They work by forming a layer around dispersed particles, preventing them from coming close enough to aggregate. This protective layer can be hydrophilic, enhancing stability in aqueous systems, or have both hydrophilic and hydrophobic regions for stabilizing different types of colloids.

9. How does the electrical double layer contribute to colloidal stability?

The electrical double layer is a structure that forms around charged colloidal particles in a liquid medium. It consists of a fixed layer of oppositely charged ions tightly bound to the particle surface, and a diffuse layer of more loosely associated ions. This double layer creates electrostatic repulsion between particles, preventing them from getting close enough to aggregate, thus contributing to colloidal stability.

10. What is the role of emulsifiers in colloidal systems?

Emulsifiers are substances that help stabilize colloids, particularly emulsions (liquid-in-liquid colloids). They work by reducing surface tension between the dispersed phase and dispersion medium, preventing coalescence of dispersed particles. Emulsifiers have both hydrophilic and hydrophobic regions, allowing them to interact with both phases of the emulsion.

11. What is the difference between coagulation and flocculation in colloidal systems?

Coagulation involves the complete destabilization of a colloidal system, where particles come together to form a tight, irreversible aggregate. Flocculation, however, results in loose, reversible aggregates. Coagulation often requires more drastic changes to the system (like significant pH shifts or high electrolyte concentrations) compared to flocculation.

12. What is the significance of critical micelle concentration (CMC) in surfactant-based colloids?

The critical micelle concentration (CMC) is the concentration at which surfactants begin to form micelles in solution. Below the CMC, surfactants exist as individual molecules. Above the CMC, they aggregate into micelles, dramatically changing the solution's properties. This transition is crucial for many applications, including detergency and emulsification, as micelles can solubilize hydrophobic substances in aqueous media.

13. What is the role of hydrophilic colloids in gluten-free baking?

In gluten-free baking, hydrophilic colloids like xanthan gum, guar gum, or psyllium husk mimic the structural and functional properties of gluten. They improve dough elasticity, gas retention during baking, and final product texture. These colloids increase water absorption, enhance viscosity, and form networks that provide structure to baked goods, helping to overcome the challenges of baking without gluten proteins.

14. What is the mechanism of action of hydrophilic colloids in wound dressings?

In wound dressings, hydrophilic colloids like alginates or hydrocolloid adhes

15. How do hydrophilic colloids contribute to the texture of foods?

Hydrophilic colloids in foods, such as proteins and polysaccharides, contribute to texture by interacting with water molecules. They can form gels, increase viscosity, stabilize emulsions, and prevent ice crystal formation in frozen foods. These properties are crucial in creating desired textures in products like yogurt, ice cream, and sauces.

16. How do polysaccharides function as hydrophilic colloids in food systems?

Polysaccharides like starch, pectin, and cellulose derivatives function as hydrophilic colloids in food by binding water, increasing viscosity, and forming gels. They can stabilize emulsions, prevent syneresis (water separation), and improve texture. Their large, hydrophilic molecules interact extensively with water, creating stable colloidal systems in many food products.

17. How does the addition of salt affect the stability of hydrophilic colloids?

Adding salt to hydrophilic colloids can have complex effects. At low concentrations, it can enhance stability by screening charges and reducing electrostatic repulsion between particles. However, at higher concentrations, salt can cause "salting out," where hydrophilic colloids lose their water of hydration and precipitate. This is due to the salt ions competing with the colloid for water molecules.

18. How do hydrophilic colloids differ from hydrophobic colloids?

Hydrophilic colloids have an affinity for water, meaning the dispersed particles attract water molecules. This leads to stability in aqueous environments. Hydrophobic colloids, on the other hand, repel water. Hydrophilic colloids are typically more stable in water-based systems, while hydrophobic colloids may require stabilizers to prevent aggregation.

19. What is the role of casein micelles as natural colloids in milk?

Casein micelles are natural colloidal particles in milk, composed of various casein proteins and calcium phosphate. They play a crucial role in milk's stability and nutritional value. These micelles scatter light, giving milk its white appearance, and their structure allows for efficient calcium transport. During cheese-making, destabilization of casein micelles is key to curd formation.

20. What is the difference between a sol and a gel in colloidal systems?

A sol is a liquid colloidal system where solid particles are dispersed in a liquid medium. It flows freely and has low viscosity. A gel, on the other hand, is a semi-solid colloidal system where liquid is dispersed in a solid medium. Gels have a higher viscosity and can maintain their shape due to a three-dimensional network structure formed by the dispersed phase.

21. What is Brownian motion and why is it important in colloidal systems?

Brownian motion is the random movement of colloidal particles due to collisions with molecules of the dispersion medium. This constant motion is crucial in colloidal systems as it helps keep particles suspended and prevents settling. Brownian motion contributes to the stability of colloids and influences properties like diffusion and viscosity.

22. How do surfactants stabilize colloidal systems?

Surfactants stabilize colloids by adsorbing onto the surface of dispersed particles. Their amphiphilic nature (having both hydrophilic and hydrophobic parts) allows them to orient at interfaces, reducing surface tension. This creates a barrier between particles, preventing coalescence. Surfactants can also impart charge to particles, enhancing electrostatic repulsion and stability.

23. What is the DLVO theory and how does it explain colloidal stability?

The DLVO theory (named after Derjaguin, Landau, Verwey, and Overbeek) explains colloidal stability by considering the balance between attractive van der Waals forces and repulsive electrostatic forces between particles. It predicts that stability occurs when repulsive forces dominate at intermediate distances, creating an energy barrier that prevents particles from coming close enough to aggregate.

24. What is the role of zeta potential in colloidal stability?

Zeta potential is the electrical potential difference between the bulk of the liquid and the stationary layer of fluid attached to the dispersed particle. It's a key indicator of colloidal stability. A high absolute value of zeta potential (typically >30 mV) indicates strong electrostatic repulsion between particles, promoting stability. Low zeta potential values suggest a tendency towards aggregation.

25. What is the Tyndall effect and why is it characteristic of colloids?

The Tyndall effect is the scattering of light by colloidal particles. When a beam of light passes through a colloid, the particles scatter the light, making the beam visible. This effect is characteristic of colloids because their particles are large enough to scatter light but small enough to remain suspended, unlike in solutions or suspensions.

26. How does the particle size in colloids affect their properties?

Particle size in colloids (1-1000 nm) significantly affects their properties. Smaller particles increase the surface area-to-volume ratio, enhancing reactivity and stability. This size range also causes light scattering (Tyndall effect) and Brownian motion. As particle size approaches the lower limit, some colloidal properties may begin to resemble those of true solutions.

27. What is flocculation in colloidal systems and how can it be induced or prevented?

Flocculation is the process where colloidal particles form loose aggregates without completely merging. It can be induced by adding electrolytes to reduce electrostatic repulsion, or by adding polymers that bridge particles. Flocculation can be prevented by maintaining appropriate electrolyte concentrations, using stabilizers, or adjusting pH to optimize particle charge.

28. What is the role of hydrophilic colloids in soil structure and water retention?

Hydrophilic colloids in soil, such as clay particles and organic matter, play a crucial role in soil structure and water retention. They can form aggregates that improve soil porosity and water-holding capacity. These colloids also adsorb nutrients, making them available to plants. Their ability to swell when hydrated and shrink when dried contributes to soil's dynamic properties and its ability to support plant growth.

29. How do temperature changes affect colloidal systems?

Temperature changes can significantly impact colloidal systems. Higher temperatures generally increase Brownian motion, potentially enhancing stability. However, excessive heat can also disrupt the balance of attractive and repulsive forces, leading to aggregation. In some cases, temperature changes can cause phase transitions, like the sol-gel transition in certain colloids.

30. How does pH affect the stability of protein-based colloids?

pH significantly affects protein-based colloids by altering the net charge on protein molecules. At the isoelectric point (pI), proteins have no net charge and are least stable, often leading to aggregation. Away from the pI, proteins carry a net charge (positive or negative), increasing electrostatic repulsion between particles and enhancing colloidal stability.

31. How do hydrophilic colloids differ in their behavior in freshwater versus saltwater environments?

Hydrophilic colloids typically show greater stability in freshwater due to their affinity for water molecules. In saltwater, the higher ionic strength can compress the electrical double layer around colloidal particles, potentially reducing stability. Some hydrophilic colloids may also experience salting out in saltwater, leading to aggregation or precipitation. However, certain hydrophilic colloids can adapt to saltwater by restructuring their hydration layers.

32. How do hydrophilic colloids contribute to the rheological properties of fluids?

Hydrophilic colloids significantly influence fluid rheology by increasing viscosity and often imparting non-Newtonian behavior. They can form networks in solution, leading to shear-thinning or shear-thickening properties. Some hydrophilic colloids, like certain polysaccharides, can form weak gels at low concentrations, dramatically altering flow characteristics. These properties are crucial in many industries, from food processing to oil drilling.

33. What is the mechanism behind the ability of hydrophilic colloids to prevent ice crystal growth in frozen foods?

Hydrophilic colloids prevent ice crystal growth in frozen foods through a process called cryoprotection. They work by binding water molecules, lowering the freezing point, and interfering with ice crystal formation and growth. This results in smaller, more numerous ice crystals, which improves texture and prevents damage to food structure during freezing and thawing cycles.

34. How do hydrophilic colloids interact with other food components like proteins and lipids?

Hydrophilic colloids can interact with proteins and lipids in various ways. With proteins, they can form complexes through electrostatic interactions or hydrogen bonding, affecting protein functionality. With lipids, some hydrophilic colloids can act as emulsifiers, stabilizing oil-in-water emulsions. These interactions are crucial in food systems, influencing texture, stability, and nutritional properties of complex food products.

35. What is syneresis and how do hydrophilic colloids prevent it in food systems?

Syneresis is the separation of liquid from a gel or colloidal system. Hydrophilic colloids prevent syneresis by binding water molecules strongly and forming stable networks within the food matrix. This water-binding capacity and network formation help maintain the structure of foods like yogurt, jellies, and sauces, preventing liquid separation and maintaining desired texture over time.

36. How do the molecular weight and structure of hydrophilic colloids affect their functionality?

The molecular weight and structure of hydrophilic colloids significantly influence their functionality. Higher molecular weight typically leads to increased viscosity and gel-forming ability. Branched structures often result in different rheological properties compared to linear ones. The presence of charged groups affects water-binding capacity and interactions with other molecules. These structural features determine how the colloid behaves in solution and interacts with other components.

37. What is the difference between associative and dissociative thickeners in hydrophilic colloidal systems?

Associative thickeners are hydrophilic colloids that can form networks through hydrophobic associations, enhancing viscosity at relatively low concentrations. They often have hydrophobic groups attached to a hydrophilic backbone. Dissociative thickeners, on the other hand, increase viscosity primarily through hydrodynamic volume and chain entanglement. They typically require higher concentrations to achieve similar thickening effects compared to associative thickeners.

38. How do hydrophilic colloids contribute to the mouthfeel of food products?

Hydrophilic colloids enhance mouthfeel by increasing viscosity, creating smooth textures, and providing body to food products. They can mimic the texture of fat, important in low-fat foods. Some colloids, like certain proteins, can form gels that provide a creamy mouthfeel. Others, like certain polysaccharides, can create a slippery or lubricating sensation. These properties are crucial in developing foods with desirable sensory characteristics.

39. What is the role of hydrophilic colloids in pharmaceutical formulations?

In pharmaceuticals, hydrophilic colloids serve multiple purposes. They act as binders in tablet formulations, thickeners in liquid medications, and stabilizers in suspensions and emulsions. Some hydrophilic colloids are used to create controlled-release drug delivery systems by forming hydrogels that slowly release active ingredients. They can also improve the solubility and bioavailability of poorly water-soluble drugs.

40. How do hydrophilic colloids affect the freeze-thaw stability of food products?

Hydrophilic colloids improve freeze-thaw stability by binding water, reducing ice crystal size, and maintaining product structure during freezing and thawing. They can prevent syneresis and maintain emulsion stability in frozen products. Some colloids, like certain starches or gums, can also form flexible networks that resist damage from ice crystal formation, helping to maintain texture quality after thawing.

41. What is the mechanism behind the ability of some hydrophilic colloids to form thermoreversible gels?

Thermoreversible gels form when hydrophilic colloids create a network structure that's sensitive to temperature changes. At low temperatures, hydrogen bonds or weak hydrophobic interactions between polymer chains create a gel structure. As temperature increases, these bonds break, causing the gel to liquefy. This process is reversible upon cooling. Examples include gelatin and some plant-based gums. The exact mechanism depends on the specific colloid's molecular structure.

42. How do hydrophilic colloids contribute to the encapsulation and delivery of bioactive compounds?

Hydrophilic colloids can form matrices or shells that encapsulate bioactive compounds, protecting them from degradation and controlling their release. They can create hydrogels or form complexes with the bioactive molecules. Some colloids can respond to environmental triggers (pH, temperature) for targeted release. This is particularly useful in functional foods and pharmaceuticals for delivering nutrients, flavors, or drugs to specific sites in the body.

43. How do hydrophilic colloids affect the sensory perception of beverages?

Hydrophilic colloids in beverages can enhance mouthfeel, improve flavor release, and increase perceived sweetness. They can create a fuller body and smoother texture, important in low-calorie or sugar-reduced drinks. Some colloids can stabilize flavor compounds or create a lingering sensation in the mouth. However, excessive use can lead to undesirable thickness or slimy textures, so careful formulation is crucial.