[{"data":1,"prerenderedAt":132},["ShallowReactive",2],{"\u002Fpublic\u002Ftopics\u002Fquimica\u002Fsistemas-dispersos?{}":3,"topics-with-content:quimica":102},{"course":4,"topic":12,"counts":17,"universities":21,"channels":33,"sampleQuestions":58,"sameName":101},{"id":5,"slug":6,"name":7,"shortName":8,"area":9,"icon":10,"sortOrder":11},6,"quimica","Química","Quím.","science","i-lucide-flask-conical",5,{"id":13,"courseId":5,"slug":14,"name":15,"sortOrder":16},621,"sistemas-dispersos","Sistemas dispersos",20,{"topicId":13,"courseId":5,"questions":5,"classes":18,"videos":19,"minutes":20},36,32,441,[22,29],{"universityId":23,"questions":24,"years":25},2,4,[26,27,28],2024,2023,2022,{"universityId":30,"questions":23,"years":31},1,[32,26],2026,[34,37,39,42,44,46,48,50,52,54,56],{"name":35,"classes":36},"Alberto Cruz",16,{"name":38,"classes":5},"Salón Sapiens",{"name":40,"classes":41},"Academia Grupo Ciencias",3,{"name":43,"classes":41},"Academia ipluton",{"name":45,"classes":23},"Academia_Pitagoras",{"name":47,"classes":30},"Academia Internet",{"name":49,"classes":30},"Academias Aduni y César Vallejo",{"name":51,"classes":30},"CEPRE UNMSM",{"name":53,"classes":30},"Ciclo Uni-San Marcos",{"name":55,"classes":30},"META VILLARREAL",{"name":57,"classes":30},"Saco Oliveros",[59,84],{"id":60,"courseId":5,"topicId":13,"pastExamId":61,"stem":62,"options":63,"correctKey":74,"explanation":79,"difficulty":41,"status":80,"source":81,"stats":82},5466,254,"La harina es el producto procedente de la molienda de un alimento, previa deshidratación. El almidón es un polisacárido formado por amilosa y amilopectina, sólidos blancos e insolubles en agua fría. Cuando se calienta la amilosa forma una “mazamorra” que es viscosa, “ligosa” y muy agradable. Cuando esta “mazamorra” se consume, el proceso de digestión la hidroliza completamente, liberando las unidades de glucosa que la conforman. Con base a lo descrito, correlacione ambas columnas.\n\nProducto\nI. “Mazamorra”\nII. Glucosa$_{(ac)}$\nIII. α-Amilosa$_{(s)}$, agitada\n\nEstado de agregación\na. Solución\nb. Coloide\nc. Suspensión",[64,67,70,73,76],{"key":65,"text":66},"A","Ia, IIc, IIIb",{"key":68,"text":69},"B","Ib, IIc, IIIa",{"key":71,"text":72},"C","Ia, IIb, IIIc",{"key":74,"text":75},"D","Ib, IIa, IIIc",{"key":77,"text":78},"E","Ic, IIb, IIIa","","published","UNMSM 2026-I · Medicina Humana",{"attempts":83,"accuracy":83},0,{"id":85,"courseId":5,"topicId":13,"pastExamId":86,"stem":87,"options":88,"correctKey":65,"explanation":79,"difficulty":30,"status":80,"source":99,"stats":100},901,185,"Indique la alternativa que corresponda a una mezcla homogénea.",[89,91,93,95,97],{"key":65,"text":90},"KCl$_{(ac)}$",{"key":68,"text":92},"O$_{3(g)}$",{"key":71,"text":94},"K$_{4}$[Fe(CN)$_{6}$]$_{(s)}$",{"key":74,"text":96},"Sangre",{"key":77,"text":98},"Mayonesa","UNI 2024-1 · Física y Química",{"attempts":83,"accuracy":83},[],[103,104,105,106,107,108,109,110,111,112,113,114,115,116,117,118,119,120,121,122,13,123,124,125,126,127,128,129,130,131],601,602,603,604,605,606,607,608,609,610,611,612,613,614,615,616,617,618,619,620,622,623,624,625,626,627,628,629,630,1791501529164]