You could find the densities of the liquids, and perform other simple tests such as the odor, and if you still can tell them apart, test the solubility of sugar in each liquid.
As a very basic answer, the energy from the heat causes the atoms to move. As they move faster and faster, they spread apart further and further, causing solids to become liquids and liquids to become gasses. In the same sense, as matter cools, the atoms slow down and condense back into liquids and solids.
You can tell substances apart by looking at their properties
hydrogen is set apart on the periodic table because it has only 1 energy level and has unique properties.
The solvent is usually the one that is present in large amount. So, if you had 1 ml vinegar and 10 ml water, then water is the solvent. If you have 1 ml water and 10 ml vinegar, then vinegar is the solvent. But recall that vinegar itself has water as the solvent, so it gets confusing.
Its properties.
Smell. Density test. Reactivity test. PH test.
Solids are hard but liquids have no feeling. Solids have a shape but liquids do not.
Odour, taste, density, and feel (because vinegar is more sticky and thick)
- very high kinetic energy - particles are very far apart - takes the shape of the container
As a very basic answer, the energy from the heat causes the atoms to move. As they move faster and faster, they spread apart further and further, causing solids to become liquids and liquids to become gasses. In the same sense, as matter cools, the atoms slow down and condense back into liquids and solids.
Liquids all have their particles slightly apart, meaning they can flow but are still fixed together and cannot move too freely. When they turn into a solid it is called freezing, and when they turn into a gas it is called evaporating. The only liquids at standard temperature and pressure are mercury and bromine.
You can tell substances apart by looking at their properties
Liquids freeze because the particles have less energy so therefore becoming solid because the cannot spread as far apart. Liquids freeze when their particles have slowed down enough to "stick" together and form a solid structure. When the temperature--the average speed of particles--is low enough, liquids freeze into solids.
There are countless different liquids used in baking, depending on the product and the function of the liquid. Various common liquids used in baking range from plain water to milk, cream, meat broths, vinegar, wine, liquors, extracts and many types of liquid oils.
solids molecules are closely compacted and liquids molecules are spread apart. Both solids and liquids molecules are always moving.
The molecules in side move or spread apart
When the temperature of a substance is increased, its molecules or atoms jiggle faster and move farther apart, on the average. The result is an expansion of the substance. With a few exceptions, all forms of matter--solids, liquids, gases, and plasmas--generally expand when they are heated and contract when they are cooled.