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Lots of foods change states of matter. Butter and margarine and ice cream melt, changing from solid to liquid. Cheese will melt if heated enough. Milk in the process of spoiling changes from liquid to solid. Think cheese or yogurt.

Vegetables and fruits can be liquefied by blending, as when making soup or juice. Vegetables will also decay and break down into a liquid state. Vegetables can also become liquid during cooking. If you heat fruit and do not add pectin, most fruits will turn into juice rather than jam.

Eggs are a colloid. You can change them from liquid to solid by cooking, but you can't change them back again.

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