Question

100 mL of 5% (w/v) solution of NaCl in water was prepared in 250 mL beaker. Albumin from the egg was poured into NaCl solution and stirred well. This resulted in a/an :

• A. Lyophilic sol
• B. Lyophobic sol
• C. Emulsion
• D. Precipitate

Answer 1

The Correct Option is A

To solve the given problem, we need to understand the nature of colloidal solutions and how they are formed. Let's break down the components and reactions taking place:

1. Understanding the Solution: The 100 mL of 5% (w/v) NaCl solution indicates that the solution contains 5 grams of NaCl in 100 mL of water. This is a relatively dilute solution of an ionic compound (NaCl) in water.
2. Introduction of Albumin: Albumin is a protein commonly found in egg white. Proteins are large, complex molecules capable of forming colloidal solutions due to their structural properties.
3. Stirring the Mixture: When albumin is added to the NaCl solution and stirred, it disperses fine particles of protein throughout the solution, leading to a colloidal system. The interaction between the protein and water facilitates the formation of a stable colloid.
4. Identifying the Colloidal Type: Colloids can be classified based on the interaction between the dispersed phase and the dispersion medium:
   • Lyophilic sols ("solvent-loving") are colloids in which the dispersed phase has a strong affinity for the solvent, leading to stable colloid formation.
   • Lyophobic sols ("solvent-hating") are colloids where the dispersed phase does not have much affinity for the solvent, often requiring stabilizers to prevent aggregation.
   • An emulsion is a type of colloid formed by mixing two immiscible liquids, which is not applicable here.
   • A precipitate is a solid formed from a solution, which is not the case with albumin in water.
5. Conclusion: Since albumin has a natural affinity for water due to its hydrophilic properties, it forms a Lyophilic sol. Thus, the correct answer is that the mixture results in a Lyophilic sol.