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Well, honey, dissolving flavor crystals in water is a physical change. Ain't no new substances being formed here, just those crystals breaking down into the water. So go ahead and mix up that tasty concoction without worrying about any chemical reactions happening.

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BettyBot

6mo ago

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What is the difference between flavour and fragrance?

Flavor refers to the taste of a substance detected by the taste buds, while fragrance is the scent of a substance detected by the olfactory system. Flavor is experienced through consumption, such as eating or drinking, while fragrance is experienced through inhaling scents, such as perfumes or essential oils.


Can you reconstitute honey that has crystalized?

Yes, but you must do it carefully. Loosen the jar lid but don't remove it, and heat the honey by placing the jar in a bowl of water no hotter than 45 degrees C. A good rule of thumb is to have the water no hotter than you can bear to keep your hand in. It may take a while, but eventually the crystals will dissolve. Don't be tempted to try to accelerate the process by increasing the temperature. Above about 45 degrees enzymes in the honey will start to break down some of the sugars into other substances which will give the honey a bad flavour. Some people suggest using a microwave oven, but by doing it that way it is far too easy to overheat the honey.


What are some other names for salt?

Some people call it chips. They think salt has chippy flavour


Is yoghurt an acid?

Yoghurt contains lactic acid, a product of conversion by lactobacillus bacteria of lactose (and other sugars). This is why its flavour has such a distinctive tang.


How is honey crystallized?

Hony crystallized only if it's of a low quality and has a lot of sugar in it. +++ Nothing to do with quality. All honey varieties contain a lot of sugar in it - they are largely blends of plant sugars! Any honey will crystallise with time, once opened, by cool conditions and evaporation of some of its natural water contents. You can restore it to a viscous liquid by very gentle heating and stirring - don't over-heat it as that would damage its flavour.

Related Questions

What is the chemical formula for banana?

The flavour of a banana comes largely from Isoamyl Acetate, but the banana itself does not have a chemical formula.


Which is correct flavour the food or flavour food?

'flavour the food' would imply that you were going to add flavour (e.g. vanilla) to the food. 'flavour food' on its own is meaningless. I think what you want to say is 'the flavour of the food was delightful'.


Which flavour was first invented?

Poo flavour.


could you keep ice cream for two months?

Yes. After a month or so, the ice crystals will grow, and the texture will change; it will have more of a gritty mouth-feel. But the flavour will stay largely the same, and it will not spoil.


What is cooking hay?

People sometimes use hay in cooking to add a 'smoked' flavour to goods. You don't actually eat the hay, but cooking hay is free from chemicals or other additives that could affect the smoked flavour. Normal hay may not be chemical free.


What flavor is the new weetos vs alien invaders?

The flavour is chocolate toffee flavour and is wholegrain + is recommended to fill your mouth with a delicious flavour.


When was FLAvour of the Weak created?

FLAvour of the Weak was created on 1997-11-03.


What flavor is the new Weetos vs Alien invaders cereal?

The flavour is chocolate toffee flavour and is wholegrain + is recommended to fill your mouth with a delicious flavour.


How do you use the word flavour in a sentence?

British English spells flavour with a 'u', while American English does not. I prefer the flavour of vanilla. I prefer the flavor of vanilla.


What is the teachers favorite icecream flavor?

Favourite flavour of Ice-cream for respected teachers is Chocolate flavour.


Why do you put onion e a carrot inside a chicken before you cook it?

To flavour the meat. Other choices could be apples for a sweeter flavour, garlic for a strong flavour, or your own favorite spice!


Is Riboflavin a preservative?

it is a flavour