The primary emulsion is formed by mixing the entire amount of oil with the gum, adding the water required for the primary emulsion all at once and mixing vigorously until a thick and sticky emulsion results.
colur mixing
Mixing different solids is a physical change because no new substance is formed and this mixture can be separated. it can be separated by using a method called magnetic separation
ONe word term is 'Dissolution'. Or Making a solution.
mixing pigments is subtractive and mixing light is additive
Two methods of making a solute dissolve faster are mixing and heating.
The primary emulsion is formed by mixing the entire amount of oil with the gum, adding the water required for the primary emulsion all at once and mixing vigorously until a thick and sticky emulsion results.
The primary emulsion is formed by mixing the entire amount of oil with the gum, adding the water required for the primary emulsion all at once and mixing vigorously until a thick and sticky emulsion results.
The primary emulsion is formed by mixing the entire amount of oil with the gum, adding the water required for the primary emulsion all at once and mixing vigorously until a thick and sticky emulsion results.
Rubbing method is quick & simple, this method is used for plain cakes whereas creaming method is mostly used for mixtures in which the fat & sugar are beaten together until the mixture look like a nice cream.thanks for reading myanswer.........(^_^)
Cut-back bitumen uses solvent as the mixing medium where in Emulsion uses water to dilute bitumen for the purpose of tack-coating / road works
lora
Mixing is the most common method.
If the question refers to pie crust, the most common mixing method is "cutting in." This method allows bits of solid shortening to be reduced in size and coated with flour without actually blending the ingredients. The goal is to produce a pastry crust that flakes when broken.
colur mixing
whipped eggs on toast
mixing
The most common use of stirring is usually with a mixer for batter like things, a mixing for sauces is usually with a food processor.