because the fats of the ingredients make it end up like this
hope that helped
Apple juice ORANGE JUICE
The boiling point for apple juice is 160 degrees Fahrenheit. This is the safest temperature that someone can heat the juice.
I peal, core and quarter it in a medium size pot on the stove over medium heat. place apple juice or water bring chosen liquids to boil. After 10 minutes ice shock it. refrigerator the juice and apples.
Because the larger the piece of ice is, the longer it will take for heat to melt it. I smaller piece of ice has fewer layers that heat needs to penetrate to melt it compare to a larger piece of ice.
That has to do with the sugar in the filling. Sugar keeps it's heat longer because it converts to a syrup. Also, the crust acts as an insulation layer and keeps the filling hotter - like an oven within an oven. And the sugar sticks to the mouth and tongue, transferring the heat faster and preventing you from getting it off.
Apple juice particles should be able to move faster than ice-cream particles as apple juice a liquid and ice-cream is frozen and hence is more solid.Liquids have more energy thank solids. Apple juice particles should be able to move faster than ice-cream particles as apple juice a liquid and ice-cream is frozen and hence is more solid.Liquids have more energy thank solids.
Evaporation is faster at better heat and mass transfer. Lower viscosity would result to better heat and mass transfer. Of 3 liquid, soap results to lower viscosity (unless at very high concentration), salt resulted to higher viscosity and sugar in orange juice contribute to the most viscous of all. From above reason, the soapy water should evaporate faster than salt water and the slowest to dry should be orange juice.
No
a fruit juice is normally pure, and a fruit drink can be dilute. :) may be wrong, but 1st time answerer. if I get spelling wrong, please excuse! === === The term 'fruit juice' infers 100% fruit juice. In the U.S., a fruit beverage that implies it contains fruit must have a % juice statement on the label, with some exceptions. A fruit flavored drink/beverage might not have any fruit in it.
When you put lemon juice on a piece of paper, then place the paper on a heat source, the parts soaked with the juice will burn faster and turn a dark brown. This chemical reaction is based upon the properties that define acids and bases. The paper with the acid lemon juice is weakened by the acid, and will burn faster.
Fresh juice is squeezed from the fruit and is then heat-treated to remove a large percentage of the water that it naturally contains. The resulting 'juice' is about six times more concentrated than it was when first squeezed. Juice is concentrated in this way because it is easier, and cheaper, to transport the resulting smaller volumes than it would be to ship the original volumes of liquid. Once the concentrate has arrived at its destination, water is added to return it to the original dilution.
It's an apple that goes well with amplified heat.