Yes
move faster when heated they move slower when cooled
Oil does expand when heated and contracts when cooled.
Pasteurization (preservation by moderate heating) more especially LTLT = low temperature - long time.
When magma is being heated it rises. When it is cooled, it sinks.
When molecules are heated they become more active. When they are cooled, the slow down.
The milk is heated to a high temperature and then cooled, to retard bacterial activity.
what changes take place when water is heated or cooled
move faster when heated they move slower when cooled
what changes take place when water is heated or cooled
Cooled to set
Yes
Liquids expand when heated and contractwhen cooled.
No, gasses expand when heated and contract when cooled.
Liquids expand when heated and contract when cooled.
The most familiar use of thermosetting plastic is the heat-resistant handle on metal cookware. It is also used for bottle caps, knobs and handles, and laminated counter tops. Thermosetting plastics retain their shape and strength even when heated.
When milk is heated and then again cooled and kept in refrigerator for 2-3 days and then heated again, it looses 50% of its vitamins. So this should be avoided. Also milk should not be kept in warm conditions for too long as at such temperatures vitamin killing enzymes are produced. We should reduce the surface area of the container in which we keep or heat milk.
Tar is heated so it can stick to what ever it is going on. If it was cooled it would not stick right.