Author Question: Distinguish between sol and gel. What will be an ideal response? ... (Read 54 times)

Destiiny22 · **on:** Aug 2, 2018

Distinguish between sol and gel.

What will be an ideal response?

Question 2

The principal proteins in milk are casein and the whey proteins, which include lactoglobulin and lactalbumin.

Indicate whether the statement is true or false

brbarasa · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

Both are forms of colloidal dispersions. A sol is a dispersion of a solid in a liquid. A gel is a dispersion of a liquid in a solid.
Emulsion and foam

Answer to Question 2

T
425 Lowering the pH of fresh milk from 6.6 to between 4.6 and 5.2 will cause precipitation of casein.