Want this question answered?
A solid and liquid have the same mass if the amount is the same.
Not at all. Animal-based shortenings are all solid at room temperature, but vegetable shortenings can be either. Solid and liquid also behave differently depending upon the application and the working temperature. Generally speaking, solid shortenings are used to create 'flakes' inside doughs or batters.
Not at all. Animal-based shortenings are all solid at room temperature, but vegetable shortenings can be either. Solid and liquid also behave differently depending upon the application and the working temperature. Generally speaking, solid shortenings are used to create 'flakes' inside doughs or batters.
this is because the amount of solute in the solution will have the same number of moles as that of the solid.
No, totally independent
The same amount of energy that is required to change it from a solid to a liquid. About 334.0 kJ/kg.
Use the same amount of butter as you would shortening. In bread, a tablespoon of butter can be used instead of a tablespoon of shortening. The same amount of canola oil is even healthier.
liquid to solid
That's the amount of heat you have to add to the solid form at the melting temperature in order to melt it to the liquid form at the same temperature. Looking at it the other way: It's the amount of heat you have to remove from the liquid at the freezing temperature in order to freeze it solid at the same temperature.
Nothing, if it is the same amount of material in all three phases.If however it is the same volume and pressure then solid and liquid phases will have about equal mass but the gas phase will have much less mass.
Liquid silver is worth the same amount as solid silver. This is not its natural state, and it would have be kept at an extremely high temperature to remain liquid.
Probably at any supermarket - shortening is simply a food grade fat. Crisco is the most common brand - in some countries you may find Kremelta. It's called shortening because it is used to make 'short' pastry - that is, a pastry with a high proportion of fat and very little liquid. If a recipe calls for shortening you can substitute with the same weight of butter, margarine, lard or coconut fat. You can also substitute with the same weight of cooking oil but in that case you would need to reduce the volume of other liquid ingredients accordingly.