From the video, I learn that colloids is an intermediate mixtures between homogeneous solutions and heterogeneous suspensions, characterized by large particles that are still too small to be seen with the naked eye. The size of these particles dictates their properties, such as their capacity to scatter light, known as the Tyndall effect. Colloids encompass various phases, including solid dispersed in gas, liquid dispersed in gas, liquid dispersed in liquid, and gas dispersed in liquid. They can be formed through processes like breaking down larger particles, combining smaller molecules, or dispersing substances already of colloidal size. Emulsions, a specific type of colloid, emerge when two immiscible liquids are blended, resulting in one liquid breaking into colloidal droplets that disperse throughout the other liquid. Furthermore, colloidal particles often carry an electrical charge, a characteristic that can be harnessed for their removal from mixtures using electrostatic precipitation techniques. 

One of the most interesting thing that can be gains from this information about colloids is their versatility and wide-ranging presence across various phases. Colloids bridge the gap between solutions and suspensions, existing as mixtures with particles of a size that impacts their properties, such as light scattering. Their diverse nature, found in solid-gas, liquid-gas, liquid-liquid, and gas-liquid combinations, highlights their adaptability and relevance in numerous contexts, from industrial applications to biological systems. Additionally, the manipulation of colloids through methods like creating emulsions and utilizing their electrical charge for separation techniques underscores their practical significance in fields ranging from chemistry to environmental science.

Yes through this video, I become more conscious about a colloid-related that i can found around my daily life. For instance is mayonnaise. Mayonnaise is a classic example of a colloid in everyday life. It is an emulsion. It was a mixture of of two immiscible liquids, oil, and water. In mayonnaise, the oil breaks into tiny droplets and disperses throughout the water-based ingredients with the help of an emulsifier (usually egg yolk). These tiny oil droplets suspended in water give mayonnaise its creamy texture and opaque appearance, showcasing the characteristics of a colloid.