(a) Write the dispersed phase and dispersion medium of butter.

(b) Why does physisorption decrease with increase in temperature ?

(c) A colloidal sol is prepared by the method given in the figure. What is the charge on Agl colloidal particles formed in the test tube?How is this sol represented ?

          

 

 

 

 
 
 
 
 

Answers (1)
S Sumit

(a) Dispersion medium of butter is fat and dispersed phase is water.

(b) Physisorption is due to weak Vander's force of attraction These forces decrease with increase in temperature leading to decrease in physisorption.

(c) A negative charged AgI colloid is formed.

AgI|I^{-}

     KI +AgNO_{3}\rightarrow AgI|I^{-}

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