The most appropriate method of making egg-albumin sol is:
(A) Break an egg carefully and transfer the transparent part of the content to 100mL of 5% w/v saline solution and stir well
(B) Keep the egg in boiling water for 10miutes. After removing the shell, transfer the white part of the content to 100mL of 5% w/v saline solution and homogenize with a mechanical shaker
(C) Keep the egg in boiling water for 10miutes. After removing the shell, transfer the yellow part of the content to 100mL of 5% w/v saline solution and homogenize with a mechanical shaker
(D) Break an egg carefully and transfer only the yellow part of the content to 100mL of 5% w/v saline solution and stir well

Hint: Yellow part of the egg is the yolk part. White or transparent part is the protein part or the albumin part of the egg. If the dispersion medium is water, the colloid may be called a hydrosol and if air, an aerosol.

Complete step by step answer:
Sol, a colloid (aggregate of very fine particles dispersed in a continuous medium) in which the particles are solid and the dispersion medium is fluid. Lyophobic (Greek: “liquid-hating”) sols are characterized by particles that are not strongly attracted to molecules of the dispersion medium and that are relatively easily coagulated and precipitated. Lyophilic (“liquid-loving”) sols are more stable and more closely resemble true solutions.
The most appropriate method of making egg-albumin solution is by breaking an egg carefully and transferring the transparent part of the content to 100 mL of 5% w/V saline solution and stir well.
So, the correct answer is “Option A”.

Note: Egg-albumin is the transparent part of the egg. During the preparation of the solution, water should be cold. If we boil water, the solution will be coagulated. Many sols are intermediate between lyophobic and lyophilic types.