The colloid formed by ice cream remains stable only at cold temperatures. When ice cream is warmed above freezing, its dispersed particles absorb energy and begin to move faster. When the fast-moving particles collide, they sometimes stick together.
This is late but for anyone else who needs it...It's D. Far left
is the solubility of the gas when it exerts a partial pressure of 92.4kPa.
<h3>What is Henry's law?</h3>
Mathematically, we can get this from Henry's law
From Henry law;
Concentration = Henry constant × partial pressure
Thus Henry constant = 
Henry constant = 

Hence,
is the solubility of the gas when it exerts a partial pressure of 92.4kPa.
Learn more about the Henry's law here:
brainly.com/question/16222358
#SPJ1