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.
Homogeneous mixtures with a dispersed phase in this size range may be called colloidal aerosols, colloidal emulsions, colloidal foams, colloidal dispersions, or hydrosols. The dispersed-phase particles or droplets are affected largely by the surface chemistry present in the colloid.Some colloids are translucent because of the Tyndall effect, which is the scattering of light by particles in the colloid. Other colloids may be opaque or have a slight color.he dispersed-phase particles or droplets are affected largely by the surface chemistry present in the colloid. Some colloids are translucent because of the Tyndall effect, which is the scattering of light by particles in the colloid. Other colloids may be opaque or have a slight color.