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.
In chemistry, a colloid is a mixture in which one substance of microscopically dispersed insoluble particles is suspended throughout another substance. Sometimes the dispersed substance alone is called the colloid; the term colloidal suspension refers unambiguously to the overall mixture. Unlike a solution, whose solute and solvent constitute only one phase, a colloid has a dispersed phase and a continuous phase. To qualify as a colloid, the mixture must be one that does not settle or would take