Gelatin is often used as an ingredient in the manufacture of ice-cream. The reason for this is:
Correct answer: C. to stabilize the colloid and prevent crystal growth
- A. to improve the flavour
- B. to cause the mixture to solidify
- C. to stabilize the colloid and prevent crystal growth
- D. to prevent the formation of a colloid
Explanation
This is due to stabilize the colloid and prevent crystal growth.
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Solutions are described using molarity, molality, normality, mole fraction, percentage concentration and parts per million. Coverage also includes vapour-pressure lowering, boiling-point elevation, freezing-point depression and osmotic pressure, then distinguishes true solutions, colloids and suspensions by particle size, stability, light scattering and settling.
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