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Ghee, the clarified milk fat, is an example of
EXPLANATION
Ghee Chemistry
- Colloidal Classification of Liquid Ghee:
- Physical State:
- Ghee is anhydrous milk fat ($\gt 99.5\%$ triacylglycerols) obtained by thermal evaporation of moisture.
- Above its melting point ($\gt 35 - 40^\circ\text{C}$), it is a single-phase homogeneous liquid mixture where minor lipids (cholesterol, fat-soluble vitamins, free fatty acids) are dissolved molecularly, behaving as a true solution.
- Conclusion: True Solution (Option 1).
Correct option: (1) True Solution
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