Gelatin is mostly used in making ice cream in order to

  • A
    Prevent the formation of a colloid
  • B
    Stabilize the colloid and prevent crystallization
  • C
    Stabilize the mixture
  • D
    Enrich the aroma

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Similar Questions

Identify the option having the correct set of True $(T)$ or False $(F)$ statements with respect to colloidal solutions:
$(I)$ Lyophobic colloids are heavily solvated by the dispersion medium.
$(II)$ Multimolecular colloids are usually lyophilic.
$(III)$ Surface tension of a starch aqua sol will be lesser than that of water.
$(IV)$ Blood gets coagulated by the addition of $NaCl$.

Assertion : The micelle formed by sodium stearate in water has $-COO^{-}$ groups at the surface.
Reason : Surface tension of water is reduced by the addition of stearate.

Given below are two statements ($S-I$ and $S-II$):
$S-I$: Scattering of light by dispersed particles of a colloidal system is known as the Tyndall effect.
$S-II$: The diameter of the dispersed particles should not be much smaller than the wavelength of the light used.
Choose the most appropriate answer from the options given below.

Light scattering in colloidal particles is

Which of the following will show Tyndall effect?

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