Subject: Chemistry
Book: General Chemistry
Colloids are mixtures where one substance is dispersed in another in very fine particles (1–1000 nm). They remain suspended due to Brownian motion and electrostatic repulsion. Examples include gels, sols, and emulsions (e.g., milk). Colloidal stability is influenced by factors like pH and ionic strength. Understanding colloids is crucial for food science, pharmaceuticals, and nanotechnology.
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