Which of the following colloid is an example of foam?

The correct answer is Option 1. 

Key Points

•  Sponge is a type of colloid in which gas is dispersed in a solid, rather than in a liquid.
• In a sponge, a solid material (such as cellulose or polyurethane) forms a network of pores that trap gas.
• When a sponge is soaked in water, the pores fill with water and create a stable suspension.
• This is different from a foam, where gas is dispersed in a liquid.
• An example of a sponge colloid is the polyurethane foam used in mattresses, cushions, and insulation, in which air is dispersed within a solid polyurethane matrix.

​Additional Information

•  Butter is a complex mixture of many different chemical compounds, including fats, proteins, water, and various other substances.
  • The major chemical components of butter are the fatty acids, which are long chains of carbon and hydrogen atoms.
  • The fatty acids in butter can vary depending on the source and processing of the butter, but they are typically a mixture of saturated and unsaturated fatty acids.

• Cheese is a complex mixture of proteins, fats, and water, as well as various vitamins, minerals, and flavor compounds. The specific chemical form of cheese can vary depending on the type of cheese, but some of the key components include:

  • Proteins: Cheese contains a variety of proteins, including casein and whey proteins. These proteins are made up of amino acids, which are the building blocks of proteins. The specific amino acid composition of cheese can vary depending on the type of cheese and how it is made.

  • Fats: Cheese is also high in fat, which is an important source of flavor and texture. The fats in cheese are mostly in the form of triglycerides, which are made up of fatty acids and glycerol.

  • Water: Cheese contains varying amounts of water, depending on the type of cheese and how it is made. The water content can range from less than 40% for hard, aged cheeses to over 70% for soft, fresh cheeses.

  • Minerals: Cheese is a good source of calcium, phosphorus, and other minerals that are important for bone health and other bodily functions.

  • Flavor compounds: Cheese contains a wide variety of flavor compounds, including volatile compounds like esters, aldehydes, and ketones, as well as non-volatile compounds like amino acids and peptides. The specific flavor profile of cheese can vary depending on the type of cheese and how it is made.