牛奶是胶体,豆浆也是胶体（Milk is a colloid, and soy milk is also a colloid）.docVIP

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牛奶是胶体,豆浆也是胶体（Milk is a colloid, and soy milk is also a colloid）.doc

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牛奶是胶体,豆浆也是胶体（Milk is a colloid, and soy milk is also a colloid）

牛奶是胶体,豆浆也是胶体（Milk is a colloid, and soy milk is also a colloid） Milk is a colloid, and soy milk is also a colloid Is the main basis for the 1, the milk into the filter paper filter will not be filtered into the solute and above, 2, milk for a long time without delamination and the emulsion will occur stratification. 3, milk encountered acidic substances, such as orange juice, or other acidic fruit will agglomerate. The above three are the main physical differentiation methods of colloids, and also the main physical properties of colloids. High school chemistry textbook also mentioned that milk, soy milk is colloidal. In nature, industrial and agricultural production and daily life often encounter emulsion, such as milk, crude oil, rubber latex paint, etc.. The emulsion is divided into two types, namely oil - water, as indicated by O/W; water - oil type, represented by W/O (O means all water insoluble liquid substance, W water). Milk, however, is a complex liquid dispersion system. After analysis, the general average milk containing 3% casein, milk protein 0.53%, fat 3.64%, lactose 4.88%, the rest is water. Fat and water emulsion, casein and milk protein lactose gel forming solution. Generally speaking, a multiphase liquid system, which is a water insoluble liquid with small droplets (10^-7m~10^-3m in diameter) form, called emulsion. Therefore, the milk can be called emulsion, belonging to O/W type.. Soy milk belongs to the colloid Colloidal particles within a radius of 1 to 100 nm, the solution is less than 1 nm, 100 nm is greater than the suspension emulsion. The colloid can occur Tyndall phenomenon, electrophoresis, sedimentation properties three. Sold on the market of tofu, is Soybean Milk with bittern (an electrolyte) sink together. Colloids can be divided into aerosol, sol and gel. If you are interested, you can ask the teacher who teaches senior three. Milk powder recovery is an emulsion, itself is not stable, a long time will appear after stratification, fat