Answer:
The boiling point increases with increased pressure up to the critical point, where the gas and liquid properties become identical.
Answer:
See below
Step-by-step explanation:
1. Colloid
B) Microscopic insoluble particles that are suspended throughout another substance.
Milk is a colloid. It consists of small fat globules suspended in water.
2. Emulsion
D) Two or more liquids that are not normally mixable.
Mayonnaise is an emulsion. It consists of oil, egg yolks, vinegar, and seasonings. Normally, the oil and vinegar (95 % water) do not mix. Without the egg yolk , they would quickly separate. Egg yolk contains the emulsifier, lecithin, which is attracted to both oil and water and stabilizes he mixture.
3. Solution
A) A solute that is evenly distributed within the solvent.
Sugar syrup is a solution of sugar in water.
4)Homogeneous
C) A mixture that has its components distributed evenly within the substance.
A homogeneous mixture has only one phase. For example, the sugar syrup is homogeneous, because, even with a powerful microscope, you can't see a boundary between the sugar particles and the water.
The answer is C.
Smoke is defined as a colloid, which is any substance consisting of particles substantially larger than atoms or ordinary molecules. It is a suspension of solid and or liquid particles in the air.
B .combustion because HOH and CO2 are the products of complete combustion
Low
Water is better at sticking together with other water molecules than it is with the "waxy surfaces".
