One can describe how a liquid pours by its viscosity. Viscosity is a liquid's ability to resist flow. Therefore, the higher the viscosity, the "thicker" the liquid is and causes it to pour out slowly. If a liquid is said to have a low viscosity, the liquid is "thinner" and can easily be poured out.
Things that are viscous (pours out thick) are , but are not limited to, molasses, tar, honey, etc.
Freezing--> it's the changing of liquid to solid by cooling
"melting point"
Viscous.
my understanding
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How fast a liquid pours.
How fast a liquid pours.
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A liquid pours. A carbohydrate, by itself, is not liquid.
Properties of LIQUIDS: definite volume, usually wet, shows expansion on heating & contraction on cooling. It can be stored in a container.The basic properties of any liquid are that it has a definite volume, it conforms to the shape of its container, it is not compressible and its elements and molecules are not in fixed positions. Improve by:Bluefzero153627
The characteristic is called viscosity. Viscosity is the quality that describes a fluid's resistance to flow.(It is what is more commonly called the thickness of a fluid.)
What is a soild
The predicate is "pours."
Iodine can exist as a solid, liquid, or gas. Its normally solid at STP, but with slow heating you can get it into its liquid form. It sublimes, so the heat must be well controlled. After he pours liquid bromine, this person then shows some liquid iodine.
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