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Tea powder absorb water.
Drink water and eat bread or something else that can absorb liquid.
Mud does absorb water.
Cork can absorb water.
igneous rocks do absorb water because of all the pores ,cracks, and holes in them. The holes will absorb the water and the water will get trapped in the rock there for igneous rocks do absorb water.
Gummy bears are all made out of the same thing corn syrup, water, sugar, coloring, and gelatin. The gelatin in the gummy bear acts like a sponge and makes the gummy bears absorb water. If you place gummy bears in water they all will swell over time.
The little boy was embarrassed when he saturated his pants while laughing. Saturated means to absorb water or liquid and be thoroughly soaked.
Blooming gelatin is just the process of soaking it in water before adding it to other ingredients - it helps the gelatin to dissolve evenly. To bloom gelatin leaves, place as many as you require in a bowl of cold water and leave for 4-5 minutes. Then remove the gelatin and place into the warm liquid which requires the gelling agent. To bloom gelatin powder, pour the gelatin onto the surface of a small cup of warm water. DO NOT STIR YET! Leave it for 5 minutes to soak and soften, then stir the liquid to combine the gelatin. (The purpose of not stirring immediately is because this can form lumps.)
Lima beans absorb water because they are dried so when you put it in water it rehydrate
Tea powder absorb water.
The boiling point of water will increase if gelatin will be added to the water. The reason for this is because gelatin adds to the concentration of the liquid resulting to higher boiling point.
The beans (if soaked in water) will absorb the water and begin to sprout.
When gelatin soaks in water it minimize until there is no more.
Gelatin is a hydrocolloid which is formed of collagen. It is entirely protein and a natural product extracted from the bones or skin of animals (usually pig or cow but it is also possible to extract from chicken and fish). When you use leaf gelatin, it is necessary to soak it in cold water first. This allows the collagen mesh to absorb water. When you place the leaf gelatin in hot water, the triple helix of the collagen unwinds and the structure dissolves. Depending on how much water is present, one of two things may happen when the solution cools down: 1) with a lot of water, strands of gelatin start to mesh but there is so much water that the solution becomes thick, like gravy. 2) with less water, the gelatin strands mesh together around the water molecules which traps them. This is how you end up with jelly (jell-o), panna cotta, or terrine.
the amount of water soaked by raisins increases with increase in time up to its maximum limit.. and it will absorb more water in more temperature.. I mean if we take 10 gm of raisins in icy water and same amount in normal water then we can observe that in normal water raisins absorb more water..
always dissolve it in hot water. It will gel as it cools.
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