Why do you have lumps where your iv was?
Sometimes there will be a soft lump because the iv has gone through the vein and the fluid has gone into the tissues surrounding it. The lump will go down as the fluid disperses. It's nothing to worry about.
The best way is to never get lumps in your gravy in the first place. You do that by holding out the liquid/juices, warming the flour and oil together in a pan until the flour is totally liquefied and bubbling in the oil, and THEN adding the juices. This method will cut down dramatically, if not entirely eliminate, all lumps. If you do get lumps, run your lumpy gravy through a fine strainer, collecting the…
So that the sample is even and fair. If you were testing lumps and smaller lumps, you would make the test unfair. This is because the lumps would have a higher density that that of the smaller lumps. source: Masters Degree 2:1 in Biology and Bachelors Degree 2:2 in Chemistry from Manchester and Chester University.
The lumps in your cake batter usually consist of lumps of flour or sugar. These lumps will remain once you bake your cake, and you will still have lumps of flour or sugar in your baked cake. The best thing to do is to use a good mixer (a hand mixer works fine), and make sure all ingredients are properly blended before baking.
well some fish have bumps on there heads for males and some fish have lumps near the tail for males for females they don't have lumps and they don't have bumps by the tail well some fish have bumps on there heads for males and some fish have lumps near the tail for males for females they don't have lumps and they don't have bumps by the tail
That depends. Some lumps on the body can be signs of bad things going on inside the body; for example, some cancers manifest themselves as lumps on the skin. Still, even if a lump like that appears on your skin, it isn't necessarily bad. Some could just be moles or pimples or other benign lumps on the skin.
Why is it necessary to be able to thicken a sauce with a roux without making lumps if the sauce is going to be strained anyway?
The lumps would just be wasted thickener, and lumps are not to happen in the first place. What you do is in a separate bowl, pour some of the sauce in that bowl and mix with all ingredients you use in a roux. When that mixture is completely mixed, you then add it to the main sauce mixture and there will be no lumps if you stir it enough.