Consider a mixture of soil and water and compare it to a colloid, such as milk. which property best differentiates these two mixtures? soil and water is a suspension because it consists of minute particles suspended in the medium. milk is a colloid because it consists of larger particles suspended in the medium, which start to settle when allowed to stand. soil and water is a colloid because it consists of minute particles suspended in the medium. milk is a suspension because it consists of larger particles suspended in the medium, which start to settle when allowed to stand. soil and water is a colloid because it has a uniform composition. milk is a suspension because it doesn’t have a uniform composition. soil and water is a suspension because it consists of larger particles suspended in the medium, which start to settle when allowed to stand. milk is a colloid because it consists of minute particles that remain suspended in the medium. soil and water is a suspension because it has a uniform composition. milk is a colloid because it doesn’t have a uniform composition.

Zinc + lead(ii) nitrate yield zinc nitrate + leadwhat's the chemical equation for this?

Will mark brainliest 26. which of these statements are true? (3 points) a. gases are compressible b. gases fill their containers completely c. the pressure of a gas is independent of the temperature d. gases have mass e. gases exert pressure f. the pressure of a gas is dependent on the volume g. gas pressure results from the collisions between gas particles h. gases have a definite volume and shape

Actual ingredients of lab (the cookies i am actually making) 1/2 cup sugar 1/2 cup brown sugar 1 1/3 stick margarine 1 egg 1/2 tsp salt 1 tsp vanilla 1/2 tsp baking soda 1 1/2 cup flour 1 1/3 cup chocolate chip can you answer the questions below ? discussion 1. suppose you are given the following amounts of ingredients: 1 dozen eggs 24 tsp. of vanilla 1 lb. (82 tsp.) of salt 1 lb. (84 tsp.) of baking soda 3 cups of chocolate chips 5 lb. (11 cups) of sugar 2 lb. (4 cups) of brown sugar 1 lb. (4 sticks) of margarine a. for each ingredient, calculate how many cookies could be prepared if all of that ingredient were consumed. (for example, the recipe shows that using 1 egg- with the right amounts of the other ingredients- yields 24 cookies. how many cookies can you make if the recipe is increased proportionately for 12 eggs? ) b. to determine the limiting reactant for the new ingredients list, identify which ingredient will result in the fewest number of cookies. c. what is the maximum number of cookies that can be produced from the new amounts of ingredients?