no alcohol can not mix more easily with fats than water. this happens because in water- alcohol mixing hydrogen bonding is involved which mixes water readily with alcohol....while during fats- alcohol mixing there is no involvement of hydrogen bonding or any other stronger bonding due to oxidation which causes fats to lose its effective number of hydrogen.
why phenol more than aliphatic alcohol and water
Generally yes, water has a higher Ka value than most alcohols including beverage alcohol.
Water evaporates slower than rubbing alcohol because it is a more stable substance. The bonds in water are very strong.
Alcohol starts evaporating at a lower temperature than water. therefore it evaporates quicker
because honey has a higher viscosity than water and is therefore thick... there fore water flows faster than honey
because it has a high vapor pressure and evaporates faster than water.
water has a lower vapor pressure than alcohol, so it requires more heat energy to cause it to evaporate.
In general, cocoa will dissolve more readily in water. There are stir-in coffees, though, which easily dissolve in hot water.
They have a lowing evaporation point, also known as the boiling point. Alcohol boils at a lower temperature than water; thus it evaportttttttes "more easily" than water. Similarly, iron will evaporate, but at a much, much higher temperature than water.
Alcohol evaporate faster than water because water has extensive hydrogen bonding between its molecules which results in its high boiling point whereas in alcohol, amount of hydrogen bonding is smaller as compared to water. This makes the boiling point of alcohol less than water.
theres no alcohol...it's swamp water....but the effects are more potent than alcohol
because there is an alcohol inside it