What are 3 reasons why salad dressing is a chemical suspension?

Some of the liquid ingredients don't dissove in one another. That is why the dressing has to be shaken to blend together

Some of the ingredients are solid spices or bits of cheese that do not dissolve

I can't think of any other reasons.

The reasons you mentioned are good examples of why salad dressing can be considered a chemical suspension. There are a few more reasons to consider:

1. Immiscible Ingredients: Salad dressings often contain a mixture of immiscible liquids, such as water and oil. These two substances do not readily dissolve in each other and tend to separate over time. In order to create a stable emulsion, dressings need an emulsifier, such as egg yolk or mustard, to help suspend the oil droplets in water.

2. Solid Particles: Many salad dressings include solid ingredients, such as spices, herbs, or bits of cheese. These solid particles do not dissolve completely in the dressing but remain suspended, giving the dressing its texture and flavor.

3. Viscosity Differences: Ingredients in salad dressings can have different viscosities, or thicknesses. For example, vinegar or lemon juice is quite thin, while cream or yogurt is thicker. This difference in viscosity can cause the ingredients to separate and settle at different rates, creating a suspension-like consistency.

To summarize, salad dressings can form a chemical suspension due to the presence of immiscible liquids, solid particles, and varying viscosities of ingredients. Shake the dressing before using it to redistribute the components and achieve a uniform blend.