no
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chemical change
Physical
physical as the chemical structure does not change.
chemical change. the dressing and mayonnaise changed completely to form the sauce.
The fish sauce is a heterogeneous material.
Crystallization of the molecules. The substance is beginning to freeze.
It is a colloid
physical as the chemical structure does not change.
chemical change. the dressing and mayonnaise changed completely to form the sauce.
The question to answer is "Has a new substance been created?" Most cdertainly heating does change the cheese, milk and eggs used in most mac and cheese recipes. So the answer is, yes, cooking mac and cheese is a chemical change.
Typically, very little to not at all. Tabasco sauce generally is at room temperature (293K), and you use very little of it. The "heat" in Tabasco sauce is all capsaicin, a compound that feels "burning" in your mouth, but does not have any physical heat.
A physical change could be easily described as a change that you can reverse. Melting an ice cube, than freezing it, etc. Eating is actually both because you chew the food and swallow it. After that your stomach's enzymes dissolves the food and readies it for your digestive system. :D
No, the making of alfredo sauce is simply the combining of elements/ingredients. No chemical change occurs.
Only if you use it to stir the sauce regularly.
The alcohol is evaporated. That is not chemical. And it doesn't matter if the chef is french - in fact it evaporates even if the person making the sauce is NOT a chef.
yes it is and pouring chocolate sauce in to milk to make chocolate milk is not a chemical reaction.
physical change.
See this link.
cheese sauce