Under the Galata bridge you find a handful of colourful boats that sell amazing fish sandwiches â balik ekmek. Basically, fresh mackerel is grilled on these boats, then stuffed with a bit of onion and salad into a roll and drizzled with lemon juice. Such a simple pleasure, yet amazing.
Ice cream is a colloid combining an emulsion and a foam, with milk fat, ice crystals and air (a liquid, a solid and a gas) spread throughout another liquid (the water from the milk). In traditional homemade ice cream, the lecithin in egg yolks acts as the emulsifier, keeping the colloid stable.
Particles intermediate in size between those found in solutions and suspensions can be mixed such that they remain evenly distributed without settling out. These particles range in size from 10-8 to 10-6 m in size and are termed colloidal particles or colloids. The mixture they form is called a colloidal dispersion. A colloidal dispersion consists of colloids in a dispersing medium. Example: Milk.