Which colloid is more stable milk or ice cream and how do you know

Milk is more stable than ice cream

Explanation:

The colloid formed by ice cream remains stable only at cold temperatures .

In a stable colloid, one substance does not settle out of the other. When ice cream is above its freezing point,  its dispersed particles begin to move faster and start to collide with each other, and they sometimes  stick together. Eventually, the particles grow so large that they can no longer  remain dispersed, and they settle out of the colloid.

the answer to your question is c

answer : one can design an experiment using a liquid and an additive that can be added to the liquid and observe the chemical changes in the reaction species.

one would need a beaker which is filled with a known amount of the liquid in which thermometer is placed to measure the temperature changes; after addition of the additive to the liquid solution one can note down the temperature change and find whether the reaction is endothermic or exothermic in nature. by subtracting the initial temperature value with the final temperature one can find the temperature changes.

various combinations of liquid and additive can be used. liquid in this case can be a known quantity of water and additives can be epsom salt or without epsom salt the experiment can be conducted to notice the changes. water and ice, hydrogen peroxide and dry yeast, vinegar and baking soda,etc.