**The system when starch is added to hot water:**

When starch is added to hot water, the resulting mixture can be classified as a **colloid**.

**Colloid:**
A colloid is a type of mixture where the particles of the dispersed phase (starch in this case) are larger than individual molecules but smaller than aggregates or bulk samples. In a colloid, the dispersed phase does not settle out upon standing and appears homogeneous.

**Explanation:**

When starch is added to hot water, the starch granules disperse throughout the water, forming a colloidal system. The starch granules are larger than individual water molecules but smaller than aggregates or bulk samples.

**Properties of a Colloid:**

1. **Particle Size:** The particles in a colloid are larger than individual molecules but smaller than aggregates or bulk samples. In the case of starch and hot water, the starch granules are dispersed throughout the water.

2. **Homogeneity:** A colloid appears homogeneous because the dispersed phase (starch granules) does not settle out upon standing. The starch granules remain suspended in the hot water, giving the mixture a uniform appearance.

3. **Tyndall Effect:** When a beam of light is passed through a colloid, it scatters the light, causing it to become visible. This phenomenon is known as the Tyndall effect. If we shine a light through the mixture of starch and hot water, we would observe the scattering of light due to the presence of starch granules.

4. **Stability:** Colloids are generally stable and do not separate into distinct phases upon standing. The starch granules remain dispersed in hot water for a considerable amount of time.

**Conclusion:**

In conclusion, when starch is added to hot water, the resulting mixture is a colloid. The starch granules disperse throughout the water, forming a homogeneous system that exhibits the properties of a colloid such as particle size, homogeneity, the Tyndall effect, and stability.

Colloid