Milk is a colloidal dispersion of submicron-size "micelles" of protein and calcium. This is true whether the milk is fresh or reconstituted from powder.
Baking soda dissolves in water to form a true solution.
When powdered milk is added to water, is it a coarse suspension, true solution, or colliodal dispersion? What about baking soda in water?
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Would non-dairy creamer also be a colloidal dispersion if it is put in water?
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