Dispersion (chemistry) in the context of "Mist"

A colloid is a mixture in which one substance consisting of microscopically dispersed insoluble particles is suspended throughout another substance. Some definitions specify that the particles must be dispersed in a liquid, while others extend the definition to include substances like aerosols and gels. The term colloidal suspension refers unambiguously to the overall mixture (although a narrower sense of the word suspension is distinguished from colloids by larger particle size). A colloid has a dispersed phase (the suspended particles) and a continuous phase (the medium of suspension).

Since the definition of a colloid is so ambiguous, the International Union of Pure and Applied Chemistry (IUPAC) formalized a modern definition of colloids:

An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion more narrowly refers to when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working.

Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase. Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are also possible, including a "water-in-oil-in-water" emulsion and an "oil-in-water-in-oil" emulsion.

Latex (pl. latices) is an emulsion (stable dispersion) of polymer microparticles in water. Latices are found in nature, but synthetic latices are common as well.

In nature, latex is found as a milky fluid, which is present in 10% of all flowering plants (angiosperms) and in some mushrooms (especially species of Lactarius). It is a complex emulsion that coagulates on exposure to air, consisting of proteins, alkaloids, starches, sugars, oils, tannins, resins, and gums. It is usually exuded after tissue injury. In most plants, latex is white, but some have yellow, orange, or scarlet latex. Since the 17th century, latex has been used as a term for the fluid substance in plants, deriving from the Latin word for 'liquid'. It serves mainly as defense against herbivores and fungivores.

A detergent is a formulated and commercially sold product for cleaning that contains surfactants plus other components. Detergents comprise surfactants as main functional components to remove hydrophobic grease or dirt by dispersing them in water. They often further comprise water (to facilitate application), builders (to soften water), enzymes (for breaking down proteins, fats, or starches), and dyes or fragrances (to improve the user's sensory experience).

Common surfactants used in detergents are alkylbenzene sulfonates, which are soap-like compounds that are more soluble than soap in hard water, because the polar sulfonate is less likely than the polar carboxylate of soap to bind to calcium and other ions found in hard water.

Bredig's arc method or electrical disintegration is a method of preparation of colloidal solution, of metals such as gold, silver or platinum.

This method consists of both dispersion and condensation. An arc is struck between electrodes of the desired metal, under the surface of water containing some stabilizing agent such as traces of potassium hydroxide. The intense heat of the arc vaporizes some of the metal which then condenses under cold water. The water is kept cold with an ice bath.

Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, wherein the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.