Milk is a/an?

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Gel

Protein

Emulsion

Fat

answer is C.

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Detailed Solution

Fat globules suspended in water make up the emulsion known as milk. A lyophilic (solvent-loving) substance is casein. Casein serves as an emulsifier for milk by stabilising the milk emulsion. Because the fat globules in milk are suspended in water, milk is an example of an oil in water kind of emulsion. Flat globules are therefore spread in water in milk. Milk is an emulsion as a result.

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