because the flavor sticks to the water molecules.
The motion of the water molecules eventually causes the flavor to spread.
The motion of the water molecules eventually causes the flavor to spread.
These molecules haven't an effect on pH.
The water molecules will slow down.
It lulls it. It tones it down so it has less kick and less flavor
Molecules in condensation react to form larger molecules by releasing water molecules. This process can lead to the formation of complex structures or polymers, depending on the specific molecules involved.
When water is in an open container, some of the water molecules will have higher kinetic energy and will escape into the air as vapor. This process is called evaporation. As these water molecules leave the surface of the water, they cause a cooling effect on the remaining water molecules, which can also contribute to further evaporation.
it will fizz because the vibration will shake the water and create a motor effect
Cohesion between water molecules creates surface tension, causing a thin film to form at the interface between water and air. This surface tension allows certain small organisms (like insects) to walk on water.
living things can survive in the water beneath a lakes frozen surface
John R. Palensky has written: 'Influence of 2,4-dichlorophenol on the flavor of fish' -- subject(s): Fishes, Effect of water pollution on, Seafood, Flavor and odor
no