What would you like to do?
How do you make a thicker cake mixture?
A great all natural product for regaining thick hair is Lavender Oil. This is an essential oil. You can find this in places like Trader Joe's, Whole Foods, or check online. …Massage onto your scalp everyday or at least three times a week, this will help stop hair loss and help your hair to grow back thicker. Lavender Oil helps you to relax, and helps stressed follicles relax. By massaging your scalp this will increase blood flow to your hair follicles. Blood is life to your hair. 75% of women have regained hair back and thicker hair due to using Lavender oil. I know because I'm one of them. My hair thinned horribly in 2009. It's super thick again due to using Lavender Oil on my scalp! My hairdresser complains that my hair is just too thick!!!
it is depend on the man and good food
Baking a cake is a chemical reaction, meaning that it cannot be described as a mixture. Here's some clues: If it were a mixture, the volume would remain the same before an…d after. A cake rises as it bakes, hinting that a gas is released in the reaction process which causes this. Your products have been used up. The egg is gone, and it's not coming back. You began with multiple reactants (Sugar, flour, eggs, vanilla, water etc.) and now you have a single product: cake. You cannot separate a cake to retrieve initial ingredients. I could mix salt and water, but I could separate them by evaporating the water I could mix silly putty and Playdoh, and while it would be tough, I could pick them apart again. But I cannot remove the egg from the cake. Source: I'm a bored university student studying Chemical Engineering.
Definitely a mixture.
A long distance run will increase the synovial fluid in your joints allowing you to have more freedom on moving your legs. Such as a marathon race or a long period of training… program would do the same. Just running would do!!
It is a mixture.
A cake or a cake batter is a heterogeneous mixture, it contains fats, sugars, starches, proteins and water and these can (with difficulty) be separated out.
well it is introduced into cake mixtures when you open the package.it is also introduced when you mix the mix together Another response: In the process of mixing, air is inco…rporated into the mixture and captured in the eggs. This captured air expands during baking to aid in rising. Cake batter often contains either baking powder, baking soda or both, which also react chemically to produce gases that expand the batter in baking.
it is a mixture
It certainly is a mixture.
The cake as a whole can't be called as a compound, but it is the MIXTURE of several compounds.
If a cake mixture (batter) is heated, it will begin to bake. The baking powder or soda will produce gas causing the batter to rise. As the cake continues to bake, the eggs wil…l solidify with the flour and sugar and the "crumb" of the cake will begin to form.
No it makes it more tender, this is beceause the meat softens when you heat it
Batter thickness is a result of mixing solids (flour, sugar) with liquids ( milk, eggs, cream cheese) to make the batter you can add more solids, or remove some liquids. You n…eed to be careful when you do this because you can imbalance the recipe causing it to become too runny, where after baking it it won't hold its shape. Or you can make it too thick where the denseness of it becomes a bad texture in your mouth. Adjusting the ratio can also cause the flavor to be off in the finished product.