Yes.
A change in medium water to Gelatin would affect the rate of diffusion dramatically. The change from water to gelatin would slow down the rate of diffusion.
the less water there is the stiffer it is but the more water there is the more flexibility it has
Yes, the dessert Gelatin is a type of colloid. It is a colloid because it can be easily made by adding powder to water so that it congeals.
Yes,it does! Where did you get that question?
Gelatin dissolves best in Hot or boiling water and if possible by using the double boiling method. In cold water Gelatin dissolves at a much slower pace and then reaches a point where it stops dissolving. In both cased constant stirring of the mixture is recommended.
Blooming gelatin is just the process of soaking it in water before adding it to other ingredients - it helps the gelatin to dissolve evenly. To bloom gelatin leaves, place as many as you require in a bowl of cold water and leave for 4-5 minutes. Then remove the gelatin and place into the warm liquid which requires the gelling agent. To bloom gelatin powder, pour the gelatin onto the surface of a small cup of warm water. DO NOT STIR YET! Leave it for 5 minutes to soak and soften, then stir the liquid to combine the gelatin. (The purpose of not stirring immediately is because this can form lumps.)
Adding water will affect the pH. Adding water will shift the pH towards the neutral mark. In the case of an alkaline solution, there will be a decrease in pH.
Adding salt to water rises its boiling point but lowers the melting point
What is the hypothesis on how will adding different flavors of koolaid affect the boiling point of water
Adding salt to water the boiling point increase.
It does not affect the temperature of the water, but solutes raise the boiling point and lower the freezing point.
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