So it doesn't titrate back.
Allow the mixture to stand without disturbance, until the heavier sand sinks to the bottom of the container; then skim the water from the top of the container. Also, you can boil the mixture evaporating the water into another pot or bowl thus leaving behind the sand. Filtration is another possibility.
Yes indeed, but you better be careful if you do it! You will need to puncture a small (needle size) hole through the shell to allow vapour to escape. And arrange it to keep the egg upright. Otherwise you'll spend 15 minutes cleaning exploded egg of the inside of the microwave.
Fractional distillation is the process of separating two (or more) liquids based upon differences in their boiling points. In liquor, ethanol has a lower boiling point than water, so a mixture of water and ethanol can be heated to allow the alcohol to boil. The vapor goes through a tube, is cooled and collected in a separate container, and a mixture that was mostly water is now mostly ethanol.
You would use distillation, in which the ethanol and water will boil at different temperatures.
Use a magnet to remove the iron filings... Warm (do not boil) the remaining mixture to evaporate the naphthalene.
1/2 cup cocoa 1 cup sugar 1 cup water 1 teaspoon vanilla extract 1 dash salt Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for one minute, be careful this does not boil over. Remove from heat, when this cools add the vanilla. Makes 16 ounces, equivalent to a can of chocolate syrup.
Milk contains proteins, which burn. Water doesn't.
boil it, but be careful, it might explode or burn
i have no clue
yeah you could try this recipe: Dairy scottish table which I found on a site called <a href="http://www.recipesfromhome.co.uk">recipesfromhome.co.uk</a> Ingredients * 170g sweetened condensed milk * 760g of sugar * 50g of butter * 180ml of milk Instructions 1. Put ingredients into a saucepan and bring slowly to the boil. 2. Allow to boil slowly on lowest heat, for about 20 minutes until the colour is a rich golden brown and it is starting to crystalise - stir occassionally and be careful that it doesn't boil over the edge of the pan. 3. Take off the heat and beat with a wooden spoon until mixture begins to solidify around the edges - this can take between 10 - 15 minutes. 5. Pour into a buttered tin and allow to cool (the mixture should be crystallising and setting as it is poured into the buttered tin 6. Allow 24hrs to cool thoroughly and then cut into bars - delicious!
Boil the mixture... by boiling your fat, it will dissolve. The gelatin will turn jelly-like.
Boil it, then peel it . But you could also eat it raw, be careful !
To make a thin, slightly runny paste for use in papier mache, boil 5 cups of water in a saucepan. In a bowl, mix 1/4 cup of sieved flour with a cup of cold water. Mix to a smooth consistency (a bit like making custard). When completely free of lumps, add the mixture to the water in the saucepan. Gently boil, stirring constantly for two or three minutes until the mixture thickens. Allow to cool before using.
Allow the mixture to stand without disturbance, until the heavier sand sinks to the bottom of the container; then skim the water from the top of the container. Also, you can boil the mixture evaporating the water into another pot or bowl thus leaving behind the sand. Filtration is another possibility.
you have to boil it and separate it there you go it'''s separated
Allow the water to evaporate, leaving behind the salt would be effective for separating salt and water in a mixture.
If you have a cooker with cap, continuously boil that mixture and collect the water drop in the cap (which from the water's evaporation) until the mixture is only solid.