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Solutions and Colloids

Name ___________________________________
Period ________
Across
when a solution contains less solute than can be dissolved in it at a given temperature
Sort-able, dissimilar
A low ________ makes liquids foam
The greater the ________, the greater the rate of dissolving
A method of separating a mixture by evaporating a liquid- then condensing down the vapor
a solution that contains all the solute that can be dissolved at a given temperature
Milk, mayonnaise, and butter
Two liquids that cannot be combined
pouring a liquid through a porous material, like filter paper that catches solid particles
Down
A solution that contains more dissolved solute than it normally would have at a given temperature
In Food Science, the solvent is almost always:
Combined, dissolved
the maximum amount of solute that can be dissolved in a definite amount of solvent at a specific temperature.
movement of fluid through a semi-permeable membrane
a homogeneous mixture of at least 2 substance