Liquid oils.
The higher the pressure, the more likely a liquid will turn into a solid. So, high pressure (like the Earth's core) can turn a core solid.
Polyunsaturated fat, or polyunsaturated fatty acid, are fatty acids in which more than one double bond exists within the representative molecule. From a chemical standpoint, polyunsaturated fats are simply fats that have more than one double-bonded carbon in the molecule. Polyunsaturated fats are typically liquid at room temperature and when chilled.
Be more specific like which liquid and which gas
A alloy is a solid or liquid mixture of two or more metals.
The factors that influence whether a fatty acid is liquid or solid include the length of the fatty acid chain (longer chains are more likely to be solid), the degree of saturation (saturated fats are more likely to be solid), and the presence of cis or trans double bonds (trans fats tend to be solid at room temperature).
liquid. think of what you put into your car.
Usually heating the liquid will allow more solid to be dissolved. This not always the case though.
the buoyant force of the liquid on the solid is more than the buoyant force of the air on the solid.
Well, icing often contains dextrose (powdered sugar, which sometimes also contains flour), milk and/or water, shortening and/or margarine, and flavoring. The greases likely would be considered supercooled liquids, milk and/or water is a liquid, and flour is a solid in the form of particulates. So it is a mixture of liquids and solids.
It's more like a solid.
Color is least likely to be used for predicting percent dissociation of a solid in a liquid, as it is not directly related to the chemical properties that influence dissociation. Factors such as solubility, temperature, and concentration are more commonly used predictors.
A solid