DONE BY:RUTVI NANDANI,11-C

What are colloids?

Colloids are mixtures whose particles are larger than the size of a molecule but smaller than particles that can be seen with the naked eye. Colloids are one of three major types of mixtures, the other two being solutions and suspensions.
The three kinds of mixtures are distinguished by

the size of the particles that make them up.

 The particles in a solution are about the size of molecules, approximately 1 nanometer (1 billionth of a meter) in diameter. Those that make up suspensions are larger than 1,000 nanometers. Finally, colloidal particles range in size between 1 and 1,000 nanometers.
Colloids are also called colloidal dispersions because the particles of which they are made are dispersed, or spread out, through the mixture.

Aerosols:

Man-made: Aerosol sprays, insecticide spray, smog. Natural: Fog, clouds. Solid aerosol: Natural: Smoke, dust.
Foam: Man-made: Shaving lather, whipped cream. Emulsions: Man-made: Mayonnaise, cosmetic lotion, lubricants. Natural: Milk. Sols: Man-made: Paint, ink, detergents. Solid foams: Man-made: Marshmallow, styrofoam. Gels:Man-made: Butter, jelly. Solid sols: Man-made: Certain alloys. Natural: Pearl, opal.

JELLIES(GELATIN DESSERTS)
To make a gelatin dessert, gelatin is dissolved in hot liquid with the desired flavors and other additives.
These latter ingredients usually include sugar, fruit juice, or sugar substitutes; they may be added and varied during preparation, or pre-mixed with the gelatin in a commercial product which merely requires the addition of hot water. Prepared commercial blends may be sold as a powder or as a concentrated gelatinous block,

divided into small squares. Either type is mixed with sufficient hot water to completely dissolve it, and then mixed with enough cold water to make the volume of liquid specified on the packet. The solubility of powdered gelatin can be enhanced by sprinkling it into the liquid several minutes before heating, "blooming" the individual granules. The fully dissolved mixture is then refrigerated, slowly forming a colloidal gel as it cools.

CHEMISTRY BEHIND PREPARATION

Gelatin consists of partially hydrolyzed collagen, a protein which is highly abundant in animal tissues such as bone and skin.
Although many gelatin desserts incorporate fruit, some fresh fruits contain proteolytic enzymes; these enzymes cut the gelatin molecule into peptides (protein fragments) too small to form a firm gel. The use of such fresh fruits in a gelatin recipe results in a dessert that never 'sets'.

 Specifically, pineapple contains the protease (protein cutting enzyme) bromelain, kiwi fruit contains actinidin, figs contain ficain, and papaya contains papain.
Cooking or canning denatures and inactivates the proteases, so canned pineapple, for example, works fine in a gelatin dessert.

SODA WATER
Carbonated water (also known as club soda, soda water, sparkling water, seltzer or fizzy water) is water into which carbon dioxide gas under pressure has been dissolved, a process that causes the water to become effervescent.
Carbonated water is the defining ingredient of carbonated soft drinks. The process of dissolving carbon dioxide in water is called carbonation.

CHEMISTRY BEHIND PREPARATION

Carbon dioxide dissolved in water at a low concentration (0.2%1.0%) creates carbonic acid (H2CO3), which causes the water to have a slightly sour taste with a pHbetween 3 and 4. An alkaline salt, such as sodium bicarbonate, may be added to soda water to reduce its acidity.
Water is chilled, optimally to just above freezing, in order to permit the maximum amount of carbon dioxide to dissolve in it. Higher gas pressure and lower temperature cause more gas to dissolve in

the liquid.

 When the temperature is raised or the pressure is reduced (as happens when a container of carbonated water is opened,) carbon dioxide comes out of solution, in the form of bubbles.