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.
According to the dispersed material and the medium, there are different types of colloids. For instance, if a gas is dispersed in a liquid medium, the resulted colloid is âfoamâ (e.g.: whipped cream). If two liquids are combined, a colloid known as emulsion can be resulted (e.g.: milk).he particles are distributed within the colloidal medium do not settle down if it is left still. Colloidal solutions are translucent or opaque. Sometimes particles in a colloid can be separated out by centrifugation or coagulation. For example, the proteins in milk are coagulated when supplied heat or added an acid.