States of Matter

Phosphorus is a very reactive non-metal. It catches fire if exposed to air. To prevent the contact of phosphorus with atmospheric oxygen, it is stored in water.

Cooking gas supplied in cylinders by gas agencies is in the liquid form and is called liquefied petroleum gas.

All the above given substances can be used as solvent.

Water exhibits anomalous expansion between 0°C and 4°C. As water warms from 0°C to 4°C, it actually becomes denser (volume decreases) because the hydrogen bonds reorganize into a more compact structure. Above 4°C, water expands normally with heating. This unique property is why ice floats and water has maximum density at 4°C.

Colloidal solutions are heterogeneous mixtures having two separate phases called dispersed phase and dispersing medium. The solute like component which has been dispersed or distributed throughout in a solvent like medium is called the dispersed phase while the solvent like medium in which the dispersed phase has been distributed is called the dispersion medium. Depending on the dispersion medium and dispersed phase, colloids can be of different types. An aerosol is a colloid in which the dispersed phase is liquid and the dispersion medium is gas, for e.g. fog, clouds, etc. Solid aerosol is a colloid in which dispersed phase is solid and dispersion medium is gas. For e.g. smoke, dust-storm. Thus, dispersed phase in aerosol can be liquid or solid.

Cloud or fog is a colloidal system in which the dispersed phase & dispersed medium are liquid and gas respectively.

An emulsion is a colloidal solution in which both dispersion phase and dispersion medium are liquid.

Soap solutions are miscible with organic solvents.

Glucose is completely soluble in water.

Liquids that mix well with water are called miscible liquids.

Coconut is an immiscible liquid. It will not mix with water and will float on it.

This is the correct option. These are all transparent.

Both 3 and 4 involve evaporation. 

Milk is an emulsion - a colloid where liquid fat droplets are dispersed in water-based fluid. Casein proteins act as natural emulsifiers, keeping fat from separating. It's not a solution (homogeneous mixture), simple mixture (components don't settle), or suspension (particles would settle over time). Emulsions are specifically liquid-in-liquid colloidal dispersions.