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.
Colloids are either colored or translucent due to light reflecting on the particles within them. Some examples of colloids include pumice, gelatin, smoke, dust and milk of magnesia. The term colloidal suspension is referring to a substance that has a solid permanently suspended in a liquid. In order to determine if a substance is a colloid or merely a solution you can check for Brownian movement, the constant motion of particles in solutions and colloids. This movement and its constancy are true of both substances yet if the substance is a colloid the particles will resist settling to the bottom.