An energy conversion that takes place when you warm a cup of hot cocoa in a microwave is a transfer of heat from the microwave's microwaves to the hot cocoa.
changes from heat energy to mechanical energy because the heat from the hot cocoa is heat energy and mechanical energy is when you move your hand to get the cup or when u drink the hot cocoa
Assuming you have a cup of hot cocoa, then the heat transfer is by conduction
relative energy is a type of energy thAT IS HOT and sometimes cold
That means that heat energy is transferred from the hot cup, to the hands.
An energy conversion that takes place when you warm a cup of hot cocoa in a microwave is a transfer of heat from the microwave's microwaves to the hot cocoa.
changes from heat energy to mechanical energy because the heat from the hot cocoa is heat energy and mechanical energy is when you move your hand to get the cup or when u drink the hot cocoa
since there is kinetic energy in both hot and cold objects the particle in the hot objects move fast causing heat and the particles in the cold object move slower so the cold kinetic energy can cause the hot kinetic to become cooler in other words When you pour cold milk into hot cocoa the milk and cocoa particles start to collide. When a high-energy cocoa particle hits a low-energy milk particle, energy transfers. The cocoa particles slow down and the cup of cocoa cools down.
The answer is ((The Nature of Energy))
Assuming you have a cup of hot cocoa, then the heat transfer is by conduction
what's the ph. for hot cocoa
The heat is going from the hot cocoa outwards into the room, as this is an exothermic thing meaning it puts out heat. The average kinetic energy will be lower than original simply because there is less heat.
it is radiant energy
Hot cocoa is not bad, but the negative thing about it is it's very fattening
Cocoa usually refers to pure cocoa powder, but can refer to a hot chocolate drink. However Ovaltine is a malted drink, not a hot chocolate. (Hot chocolate's have not malt in them). So Ovaltine it is not cocoa, by either meaning.
The perfect temperature for hot cocoa is 70 degrees Celsius
from heterogeneous to homogeneous