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semi solid
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∙ 12y ago
Anonymous
Semisolid
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What are the general classes of colloids?
General classes of colloids are: gas in liquid, gas in solid, liquid in gas, liquid in liquid, liquid in solid, solid in gas, solid in liquid, solid in solid.
Are pebbles a solid liquid or gas?
Pebbles are solid.
Liquid to a solid is what?
the process of passing from a solid to a liquid is liquification but the passage from liquid to solid ist solidification
Is an apple solid or liquid?
Solid
What do you call turning a solid into a liquid and the liquid back into a solid?
Ice is a solid and when melted it turns into a liquid freeze it again and it is solid
What is the state of the curd?
Curd is a solid.
What is physical state of curd?
Curd is a solid.
What is the physical state of curd?
Curd is a solid.
Is bean curd a solid state?
Semi solid.
What is curd s and whey?
Curd is the solid part of coagulated milk formed during the cheese-making process, while whey is the liquid part that remains. Curd is rich in proteins and fats, and whey contains water, lactose, vitamins, and minerals. Both curd and whey can be used in cooking and baking.
What is curd?
Curd is the coagulated part of a liquid, the part of milk which coagulates when it becomes sour.
Is onion a solid or liquid?
liquid
Milk is liquid curd is semisolid why?
The chemical composition is different.
What is a flower a solid liquid or gas?
solid
Is blue tack solid liquid or gas?
solid liquid
Where can you get curd?
You get curd from milk.Curds are a dairy product obtained by curdling(coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds.In the Indian subcontinent etc., the word "curd" is widely used to refer to what is known as "yogurt".
Which bacteria helps milk to change into curd?
Rennin deactivate the casein micelles in milk, causing a distinct separation of curd protein (solid) and whey protein (liquid).
