100 mL of 5 % w / v solution of NaCl in water was prepared in 250 mL beaker. Albumin from the egg was poured into NaCl solution and stirred well. This resulted in a/ an

Step-by-step solution

The most appropriate method of making egg-albumin sol is Break an egg carefully and transfer the transparent part of the content to 100   mL of 5 %   w / V saline solution and stir well. Since the egg-albumin sol can be prepared by stirring only so, it is a lyophilic sol. Since lyophilic sols are easy to prepare while lyophobic sols required some spacial techniques. Note: egg-albumin is the transparent part of egg. During preparation of sol, water should be cold. If we boil water, the sol will be coagulat