colloidal chemistry

Colloidal chemistry studies mixtures where tiny particles, called colloids, are dispersed in a substance (like a liquid or gas) without settling. These particles are larger than molecules but too small to see individually, typically ranging from 1 nanometer to 1 micrometer. Examples include milk, which is a colloid of fat in water, and fog, which is tiny water droplets in air. Colloids exhibit unique properties, such as stability and the ability to scatter light, leading to phenomena like the Tyndall effect. Understanding colloids is essential in fields like food science, medicine, and materials development.