Question

Match List-I with List-II. 

List-I (Food Product)	List-II (Type of Colloid)
(A) Curd	(I) Solution
(B) Butter	(II) Foam
(C) Vegetable soup	(III) Gel
(D) Whipped egg white	(IV) Water in oil emulsion

Choose the correct answer from the options given below.

• (A) - (II), (B) - (I), (C) - (III), (D) - (IV)
• (A) - (III), (B) - (IV), (C) - (I), (D) - (II)
• (A) - (III), (B) - (IV), (C) - (II), (D) - (I)
• (A) - (II), (B) - (IV), (C) - (I), (D) - (III)

Hint:

Butter is the classic example of a water-in-oil (W/O) emulsion, and whipped egg whites are a perfect example of a foam.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Food systems are often colloidal dispersions, categorized based on the physical state of the dispersed phase and the continuous phase.

Step 2: Detailed Explanation:
- Curd is a Gel (III), where a liquid phase is entrapped within a solid three-dimensional protein network.
- Butter is a Water-in-oil emulsion (IV), where tiny liquid water droplets are dispersed within a continuous fat/oil phase.
- Vegetable soup is categorized as a Solution (I) (or liquid dispersion).
- Whipped egg white is a Foam (II), where air bubbles are dispersed within a continuous liquid protein phase.
This corresponds to (A) - (III), (B) - (IV), (C) - (I), (D) - (II).

Step 3: Final Answer:
The correct matching corresponds to Option B.