Final answer:
The characteristics described pertain to pure fats and oils, which are colorless, odorless, and tasteless; these substances can vary greatly in viscosity, such as honey or motor oil, and in volatility, such as diethyl ether or acetone.
Step-by-step explanation:
The characteristics of being odorless, almost colorless, and varying greatly in viscosity and volatility describe the physical properties of pure fats and oils. Pure fats and oils are inherently colorless, odorless, and tasteless, with any colors, odors, and tastes generally coming from foreign substances absorbed by them. For instance, the yellow color of butter comes from the presence of carotene, and its taste is from compounds produced by bacteria. Viscosity can vary from substances like honey and motor oil, which are highly viscous and flow slowly, to substances like gasoline and water, which have low viscosity and flow readily. Liquids also differ in terms of volatility; for example, diethyl ether and acetone are volatile and evaporate quickly, while others like motor oil and ethylene glycol are nonvolatile and evaporate slowly.