Retains geometric shape
More or less density of the material compared to the density of the water.
The property of water known as surface tension allows it to form droplets when in liquid form. Surface tension is caused by the cohesive forces between water molecules, which makes the surface of water behave like a thin, elastic film that minimizes surface area and holds the droplet shape.
The property of ice that allows it to float in water is the ice's low density. When water freezes into ice, the molecules arrange themselves in a way that makes the ice less dense than the liquid water, causing it to float.
The false statement is that liquid water has a low specific heat, which makes it a poor coolant. In fact, liquid water has a high specific heat capacity, which means it can absorb and release a large amount of heat with only a small change in its own temperature. This property makes water an effective coolant in various applications.
When the air temperature in the cloud decreases below the freezing point of water vapor, the water vapor molecules slow down and come together to form ice crystals. This process is called nucleation, where the vapor turns into tiny particles of ice, which then grow into larger ice crystals to form clouds.
No beef makes crystals.
Liquid crystalline state is a transtion phase between solid and liquid. It can be called a state of matter - it has its unique physical properties (anistropy of physical properties), which makes it different from solids or liquids.
no
phosphorous
I think (and know) it is because there is less time for crystals to grow.
dilute salt in water to form a solution, then evaporate the water and you are left with salt crystals - gamemaster12321
It's not that only alum makes big crystals.. There are so many compounds that can make big crystals. Even Sodium Hydroxide makes very good and big crystals. For crystals you need a uniform arrangement of atoms in space. For big crystals all you need is patience. The slower is the crystallization process the bigger crystals are formed. What industries do is called seeding. They make a good concentrated solution of the compound whose crystals are needed and then they put a crystal of the same compound in the solution. The new crystals form and attach to the crystal making quick and big crystals.
Hydrophobicity is a property that makes a molecule nonpolar.
The primary physical property that makes sugar useful for sweetening beverages is its high solubility in water. Sugar dissolves readily, allowing it to evenly distribute its sweetness throughout the liquid. Additionally, its ability to enhance flavor and mask bitterness makes it a popular choice for improving the taste of various beverages.
Crystals form on ice cream when the water content in the ice cream freezes and solidifies into ice crystals. Factors like the speed of freezing, temperature fluctuations, and the ingredients used in the ice cream can affect crystal formation. Rapid temperature changes or improper storage can lead to larger ice crystals, resulting in a gritty texture.
More or less density of the material compared to the density of the water.
liquid