100 mL of 5 % (w / v) solution of NaCl in water was prepared in 250 mL beaker. Albumin from the egg was poured into NaCl solution and stirred well. This resulted in a/an :

Solution

Chemistry ma’am · 4 steps

Egg albumin is a protein that loves water, so it disperses on its own into a lyophilic sol.

1. What albumin is. Egg albumin is a protein, a very large molecule. Its size falls in the colloidal range, so in water it forms a sol, not a true solution.
2. Solvent loving. Protein molecules carry many polar groups that attract water strongly. Each particle gets a layer of water around it, so it disperses with just stirring. That is the definition of a lyophilic (solvent loving) sol.
3. Role of NaCl. Lyophobic sols are kept stable only by their charge, so a little electrolyte coagulates them. A lyophilic sol is also protected by its water layer, so it stays dispersed in this salt solution. Only a very large amount of electrolyte would push it out of solution (salting out).
4. So. Stirring egg albumin into the NaCl solution gives a stable lyophilic sol, option (a).

The idea to keep. Proteins, starch, gums and gelatin form lyophilic sols on their own in water. Their water layer protects them, so small amounts of electrolyte do not coagulate them.

Answer from the NTA final answer key. Solution by PrepWiser.