What happens when you dissolve white of an egg in water? Firstly, what's white of an egg? Is it the white part? Or implies whole of an egg? I couldn't relate much of it with colloids, either.
The white clear liquid in the egg is nothing but albumin. It helps in supplying nutrition to the yolk and gives strength to the yolk during the formation of chicken. White part doesn't imply whole of an egg. The composition of that white liquid is 90% water and 10% protein. If you dissolve it in water, then it is nothing but a colloidal solution. We can call it as emulsion as it is 'protein in water '. Hope helpful..