They would both best be portrayed as a blend, in light of the fact that nor is anything moving toward homogenous. On the off chance that you mean only the chicken stock part of the soup, that iself may be described as a suspension, since it's typically got a wide range of little particles drifting around in it, bits of chicken and fat and so forth. It's not clear, you'll note, and you frequently get a silt in the event that you let it sit for some time. A shady juices that doesn't settle may be portrayed as a colloid - minor globs of fat in the water. Furthermore, a consummately clear stock may well be an answer, with proteins and salt et cetera basically disintegrated in it.
You can embrace a similar examination with the salsa, subtracting increasingly of the noticeably strong bits to deliver blend - > suspension - > colloid - > arrangement.
Remember the divisions are fairly discretionary, and certifiable substances may not neatly fit into the divisions made in your reading material.
