There are basically 3 types of mixtures. They can be characterized by how they combine ( interaction with the solute (substance being disolved) and solvent ( dissolving medium)) as well as how they can be separated.
The ingredients are (stirred) in. If left alone, they will settle out. The heavier ingredient will settle to the bottom. Filtration can seperate the two ingredients. An example would be dirt mixed with water.
The size of the solute is smaller than in a suspension, but greater than in a solution (see below). The solute breaks down but remains as a clump of molecules and is smaller than the eye can see. Colloids are a bit unusual in that the solute is equally dispersed in the solvent as in a solution, but the solute does not completely break down. In many cases this is because something coats the bits of solute and prevents them from completely disolving in the solvent. An example would be mayonaise, jello or Oobleck.
The solute and solvent are dissolved and cannot be separated unless one of the ingredients changes state of matter. ie. distilation, (evaporating) or crystallation. An example would be salt and water.
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