The solute (food coloring) is dissolved in the solvent (water) when the molecules of the solute are so thoroughly intermixed within the molecules of the solvent that they do not settle out or separate. This demonstration showed that food coloring can dissolve in water.

When you mix food coloring in water, you create a solution. The blue food coloring (the solute) dissolves in the water (the solvent) and spreads evenly throughout. The resulting solution is clear and the individual substances aren’t visible or easily separated.

In this experiment, different solutions are made by mixing water with different colors and amounts of food coloring. Students should notice that once the water and colors are mixed together, the liquid looks the same throughout. It is a solution—a homogeneous mixture.

A solution is always transparent, light passes through with no scattering from solute particles which are molecule in size. A colloid is intermediate between a solution and a suspension. While a suspension will separate out a colloid will not. Colloids can be distinguished from solutions using the Tyndall effect.

Milk mostly consists of fat, protein, lactose (a kind of sugar) and water. The milk fat is suspended in the water as fine droplets, which makes it an emulsion. Milk also contains a lot of proteins that, in this case, are mostly whey and casein.

Milk is not a solution because it has more than one phase suspended in it — it has a liquid phase and a solid phase. Unhomogenized milk is not a solution, it’s a suspension because the fat (aka cream) will separate from the rest of the milk and rise to the top, since fat is less dense than water.

Overall, human breast milk has been found to be low in certain nutrients in developed countries: vitamin D, iodine, iron, and vitamin K. Additional nutrient deficiencies have been documented in resource-poor countries: vitamin A, vitamin B 12, zinc, and vitamin B 1/thiamin.

Explanation: Milk has significant amounts of vitamin A and B vitamins such as thiamine, riboflavin and nicotinic acid, but is a poor source of vitamin C and vitamin E. It also contains vitamin B12. The important minerals in milk are calcium, phosphorus, sodium and potassium.

So, the answer to the question, among the given nutrients, milk is a poor source is Vitamin C. So, the correct answer is “Option C”. Note: Although vitamin C is an essential component for tissue building.

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