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You can't really fry oil. You can heat oil, and you can use it to fry something else, such as an egg. Heating oil is a physical change, though prolonged heating causes chemical changes to occur too. The changes to the food are chemical.
Heat is directly transferred, like a frying pan.
Some people have described it as a snap and popping sound.
A metal frying pan handle, covered in a good heat insulating material, means that you don't burn your hand when picking the frying pan off the stove. It also means that you don't have to insulate your hand by using a tea-towel or oven glove.
Most likely a fat spark at first then frying of the electical system.
Frying is a chemical process.
Frying an egg is a chemical change.
Pan frying, no. It is a chemical change. Which is why it smokes and changes colors.
both Frying eggs is a chemical process.
Physical changes: melting, boiling, cutting, griding, condensation, rolling, etc.Chemical changes: burning, cooking, frying, bleaching, thermally decomposition, fermentation, etc.
chemical
chemical change.
Heating a frying pan is a physical change. A chemical change is when you change the chemical properties. Heating the pan is only changing the temperature of the pan not the chemical make up.
chemical change
Correction to previous unknown writers answer:Frying fish is a chemical change, not a physical change in chemistry....The chemical makeup of the (fish) is changed forever after frying.
No it is chemical change because it is combined in one substance
It is a chemical change because it is irreversible and the change happens on a molecular level.