Want this question answered?
You think to vapours of a liquid.
Mercury is "Shiny", "Silver" and "Liquid". It is actually a metal which, at room temperature exists in a liquid state.
They are the same thing. Most commonly the term melting point is used to describe the temperature at which a substance first co-exists in both a liquid and solid state. Freezing point is used usually to describe a substance that is usually liquid at room temperature, such as water. Conversely the term 'boiling point' refers to the first temperature at which the substance exists in both liquid and gaseous states.
The difference in the physical states of butter and mustard oil at room temperature is due to their different compositions of fats and oils. Butter contains a higher proportion of saturated fats which are solid at room temperature, while mustard oil is mainly composed of unsaturated fats which are liquid at room temperature. The structure and arrangement of the fat molecules in each substance determine their physical state.
We know that for any given substance, and at a given pressure, the gas phase exists at a higher temperature than the liquid phase, which exists at a higher temperature than the solid phase. And temperature measures heat energy per molecule or atom, hence, gas particles have more energy than particles of the same substance in their liquid or solid phase.
Mercury (Hg) is the only metal that exists as a liquid at room temperature.
Bromine exists as a liquid at the room temperature.
bromine
the heat melts the butter to a liquid. you could put melted butter on popcorn.
You think to vapours of a liquid.
Thymol exists as a white, crystalline solid at room temperature.
Because the butter goes from being a solid to a liquid as it changes temperature.
No, they are not. Butter will not go liquid at room temperature, unless it's in a hot room. (In most moderate room temperatures it is still solid). Lard melts an an even higher temperature than butter. Generally it's animal fats that are solid at room temperature.
Butter. Polyunsaturated fatty acids
Saturated. Saturated Fats are solid at room temperature (like butter), whereas Unsaturated fats are liquid at room temperature (like Vegetable oils).
iit exists because room temprachure is more cold than broomine
I turns hard like if you leave all the way melted butter at room temperature