The intermolecular forces are weakened.
Butter is a material that melts easily. Butter has a low melting point compared to other materials, which allows it to quickly turn from a solid to a liquid state when exposed to heat.
Butter melts faster than ice because fats in the butter require less energy to move up a degree when compared to ice
Chocolate melts because it contains cocoa butter, which has a low melting point. When chocolate is heated, the cocoa butter melts and the solid structure of the chocolate breaks down, causing it to become a liquid.
One common solid that melts at around 20°C is butter. Butter is made up of various saturated and unsaturated fats, which begin to melt at temperatures around 20-30°C.
When butter is heated, it melts and undergoes a process known as clarification, where the milk solids separate from the fat. As it continues to heat, the milk solids may brown and give the butter a nutty flavor. However, if heated for too long, the milk solids can burn and give the butter a burnt or bitter taste.
...butter melts when you warm it up
Cause its frosty like snow! Snow melts right?
Yes, because butter is melting
Butter is a water-in-fat emulsion, when it heats up the fat melts.
they go to heaven
The water level remains the same after the ice cube melts because the volume of the ice cube is already accounted for in the water level when it is frozen. When the ice melts, it simply changes state from solid to liquid without changing the overall volume in the glass.
It melts.
Butter is a material that melts easily. Butter has a low melting point compared to other materials, which allows it to quickly turn from a solid to a liquid state when exposed to heat.
the reason why chocolate melts because it contains coco butter and because its has less cocoa solid
it melts
a ice cube melts when it heats up
ice, it melts