becuse the molecules are spread out
because it is very spread out in the molecular structure
No, freezing changes the structure, the paint film won't be as good.
In good quality ice cream, milk fat. In cheap ice creams, carrageenan or guar gum or some other kind of sludge.
Given that gold is an element, not a molecular compound, there isn't really a molecular structure to give as all the atoms are identical. There is some good info regarding the atomic composition and layout of the atom at http://www.chemicalelements.com/elements/au.html. You may be asking about the crystalline structure of gold as a solid, but that is something with which I am unfamiliar.
This fruit can be frozen. It is a good cold healthy snack right out of the freezer in the summertime. It is better than ice cream.
1, Capacity: How many flavors of the ice cream you want to show in the display freezer? And how the size of your ice cream trays? Choose the suitable model of the machine according these information. 2, Freezing temperature: Normally, the storage temperature for ice cream is about -16 to -20 degrees. The good display freezer should be can lowest reach about -25 degrees. 3, Good compressor: The good compressor is very important for freezing performace. 4, Outside Shape and color: The beautiful display freezer can improve the grade of the shop. MEHEN FOOD MACHINE
Because it has little compatments in the matiral what are full of airAnswerBecause its molecular structure doesn't provide enough free charge carriers to support an electric current.
Because it has little compatments in the matiral what are full of airAnswerBecause its molecular structure doesn't provide enough free charge carriers to support an electric current.
The freezing weather made icicles on my house roof.
Ice cream is just a mixture of cream and/or milk, and ice - sometimes with the addition of flavours, colourings and added sugar - so there isn't really any chemistry involved. Actually, there is quite a bit of chemistry involved in ice cream, from the ise of rock salt to lower the freezing temperature of the ice cream, to the formation of ice crystals during the freezing process and even use of the law of conservation of energy.
Given that gold is an element, not a molecular compound, there isn't really a molecular structure to give as all the atoms are identical. There is some good info regarding the atomic composition and layout of the atom at http://www.chemicalelements.com/elements/au.html. You may be asking about the crystalline structure of gold as a solid, but that is something with which I am unfamiliar.
No