Tag: Suspension

According to the U.S. Food and Drug Administration (FDA), tomato juice is officially defined as a "liquid extracted from mature tomatoes". However, its thick texture often raises questions about its classification, especially when compared to simpler liquids like water.

Milk, though appearing as a uniform, white liquid, is actually a complex substance with a fascinating scientific classification. The answer to **what mixture is milk classified as** is that it is primarily a colloidal dispersion, more specifically an emulsion, containing a mix of dispersed fat globules, protein micelles, and dissolved minerals.

Filtration, a process as simple as brewing coffee, is a fundamental scientific technique used to separate solids from liquids. The specific term for the filtered liquid that passes through the porous medium is called the **filtrate**. Understanding this term and the wider process is key to grasping basic chemistry and its many applications.

Did you know that although milk appears uniform to the naked eye, it is not a homogeneous solution? The answer to the question, 'What type of mixture is milk classified as?' reveals a fascinating complexity, combining elements of an emulsion, a colloid, and a suspension.

Egg white, also known as albumen, is approximately 88% water and 10% protein. This seemingly simple liquid is a perfect real-world example of a heterogeneous mixture, but is egg white a solution, suspension, or colloid?

Despite being hailed as a 'superfood,' a common question for new users is about its solubility. The answer to 'does moringa dissolve in water?' is that it creates a suspension, not a true solution, because the leaf powder is fibrous and does not fully dissolve.