Is beaten egg white a colloid?

* Colloids: Colloids are mixtures where one substance is dispersed evenly throughout another substance. The dispersed particles are larger than molecules but smaller than particles in a suspension. They don't settle out easily and can scatter light (Tyndall effect).

* Egg White: Egg white is primarily made up of proteins, water, and a small amount of fat. When you beat egg white, you're unfolding the protein molecules and whipping air into the mixture.

* Colloidal Nature: The unfolded proteins form a network that traps air bubbles. The air bubbles are dispersed throughout the egg white, creating a stable mixture that exhibits the properties of a colloid. The mixture is opaque (scatters light), and the air bubbles remain dispersed, not settling out easily.

In summary: The combination of unfolded proteins and trapped air bubbles in beaten egg white satisfies the definition of a colloid.