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What else can I help you with?
Why you should warm a liquid from below when want to warm a liquid?
because heat rises and when it does it has a chance of the heated molecules to hit the colder ones and transfer heat
When we want to warm a liquid we should warm it from below?
No, it is recommended to heat liquids from the bottom of the container to ensure even heating and to prevent the bottom from getting scorched. Stirring the liquid can also help distribute the heat evenly.
When inspecting an air conditioner the liquid line should feel how?
WARM
What do you do if your cellphone gets liquid in it?
Switch it off & remove the battery. Place it somewhere warm - such as on top of a warm (NOT hot !) radiator, with the battery cover removed, so that any liquid inside the phone should evaporate. Leave it at least eight hours (preferably overnight) and it should work.
What happens to liquid water when you add heat?
When you add heat to liquid water it gets warm. If it gets warm enough it will boil and evaporate.
Why does warm moist air form clouds when it rises-?
Warm air expands and cools as it rises; the temperature decreases below dew point, so the water vapour changes phase from gas to liquid
What is the liquid that keeps your body warm?
Your blood. :)
When liquid is warm its density?
Its density decreases.
How should the liquid line of an ac unit feel?
The liquid line of an AC unit should feel warm to the touch. If it feels hot, it may indicate an issue with the system such as a restriction in the line or an overcharged system. If it feels cold, it may suggest a lack of refrigerant or a problem with the compressor.
what is hot liquid is below the earth is magma?
metal liquid
Does titan contain liquid below the surface?
Saturn's moon Titan has liquid methane on and presumably below the surface.
What considerations must be made when incorporating a roux and a liquid?
The liquid may be added to the roux or the roux may be added to the liquid. You do not want the liquid to be very cold or it will solidify the fat in the roux. The roux may be warm or cold, but not extremely hot (sizzling). Combining hot roux and hot liquid will cause spattering and possible lumps. If the roux is hot, the liquid should be warm or cool. If the roux is cold, the liquid must be warm, which makes blending easier and avoids a granular texture. Add the liquid to the roux slowly, in stages, stirring constantly with a whisk between additions to ensure a lump-free preparation. The thickness of the liquid will not be fully realized until it has returned to the boiling point and the starch has completely gelatinized.
