NCERT Solutions for Class 9th Science Chapter 5 .4.4 Colloids — In-text Questions

Book page 875 Updated on2026-09-08

Q1.
Let us try to understand what colloids are. How are they different from solutions and suspensions?
Answer

A colloid is a mixture in which particles of one substance, sized between 1 nm and 1000 nm, stay evenly dispersed through another substance without dissolving and without settling.

PropertySolutionColloidSuspension
NatureHomogeneousHeterogeneous (looks homogeneous)Heterogeneous
Particle sizeLess than 1 nm1 – 1000 nmMore than 1000 nm
Particles visible?NoNoYes, to the naked eye
Separated by filtration?NoNoYes
Settles on standing?NoNoYes
Tyndall effectNot shownShownShown

The components of a colloid have their own names: the solute-like dispersed particles form the dispersed phase, and the substance they are spread through is the dispersion medium.

Why the colloid is the interesting middle case: Its particles are small enough that random molecular bombardment keeps them permanently suspended, so like a solution it never settles and passes through filter paper. But they are large enough to scatter light, so unlike a solution it shows the Tyndall effect and is really a two-phase, heterogeneous mixture. Size alone explains every entry in the table.
Q2.
Can you think of some other substances that could be colloids?
Answer

Colloids are everywhere in daily life — in the kitchen, in the bathroom shelf, in the sky and in your own body.

ColloidDispersed phaseDispersion medium
MilkLiquid fat dropletsWater (an oil-in-water emulsion)
ButterWater dropletsFat (a water-in-oil emulsion)
BloodBlood cells and proteinsPlasma
Ice cream, tomato sauceFat and solid particlesWater
Cloud, fog, mistWater dropletsAir
SmokeSolid carbon particlesAir
Cold cream, body lotion, vanishing creamWater or oil dropletsOil or water
Try this: Shake a few drops of cooking oil into water containing a few drops of soap solution. You get a milky mixture that does not separate for a long time — an emulsion. The soap acts as an emulsifying agent, holding the oil droplets apart. In milk and butter, proteins do the same job.
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