What type of dispersion do whipped egg whites exemplify?

Whipped egg whites are an excellent example of a foam because they are created through the incorporation of air into the liquid of the egg whites. When egg whites are whipped, proteins in the whites unfold and then bond together, creating a network that traps air. This process results in a stable structure with a light and airy texture, characteristic of foams. Foams are a type of colloid where gas bubbles are dispersed in a liquid, which is precisely what happens when you whip egg whites.

The structure of the whipped egg whites allows them to serve various culinary purposes, such as in meringues or as a leavening agent in baked goods, showcasing their versatility resulting from this foam formation. This distinguishes them from other types of dispersions, such as suspensions (which involve solid particles dispersed in a liquid), gels (which are typically semi-solid structures where a liquid is dispersed in a solid), and emulsions (which involve a mixture of two immiscible liquids).