White of an egg whipped with water acts as

Options

A. macromolecular colloid
B. associate colloids
C. molecular colloids
D. normal electrolytic solution.

Answer

To solve the question "White of an egg whipped with water acts as?", we can follow these steps:

### Step 1: Understand the Components
The question involves the white of an egg, also known as egg white or albumen, and water. When these two are mixed, we need to analyze the resulting mixture.

**Hint:** Identify the main components involved in the question.

### Step 2: Whipping the Egg White
When egg white is whipped with water, it undergoes a physical change. The whipping process incorporates air into the mixture, creating a frothy texture. This process also helps to disperse the proteins present in the egg white throughout the water.

**Hint:** Consider what happens to the egg white when it is whipped.

### Step 3: Formation of a Colloidal Solution
The mixture of whipped egg white and water results in a colloidal solution. In this solution, the proteins (which are macromolecules) act as the dispersed phase, while water serves as the dispersion medium.

**Hint:** Think about the nature of the mixture and how the components interact.

### Step 4: Identify the Type of Colloid
Since the proteins in egg white are large macromolecules, the colloid formed is classified as a macromolecular colloid. Macromolecular colloids are characterized by having large particles (macromolecules) that are dispersed in a medium.

**Hint:** Recall the definition of macromolecular colloids and how they differ from other types of colloids.

### Step 5: Conclusion
Based on the analysis, we can conclude that the white of an egg whipped with water acts as a macromolecular colloid.

**Final Answer:** The correct option is macromolecular colloid.