No it isn't. Now I'm not an expert but to make it less watery by adding more flour.
It is not a reversible change. During boiling some components are extracted with hot water from the crushed dried leaves. It is impossible to restore the original leaves.
Portland cement (and the concrete, mortar, thin set, or other masonry product made from it) doesn't dry. Rather, it cures by a chemical reaction initiated by putting water in it. The reaction is irreversible; hence, adding water to cement is an irreversible change.
No, flour is not soluble in water. When mixed with water, flour forms a dough-like mixture due to the gluten proteins binding together.
Yes, evaporation is the changing of matter from a liquid to a gas. You can reverse this process through condensation which is the change from a gas to a liquid.
The change of water to water vapor is reversible, as water vapor can condense back into liquid water through a process called condensation. This cycle of evaporation and condensation is part of the water cycle.
No. Once water and flour are mixed, there is no way to separate the two since they form a completely new substance.
because it is reversible and no new substances are formed
reversible?
no because it is reversible. If you dissolve out the water you are left with NaCl. A change that is reversible is a physical change.
Reversible
it's a reversible change
evaporate the water
no
yes, just evaporate water and you are left with sand
It is not a reversible change. During boiling some components are extracted with hot water from the crushed dried leaves. It is impossible to restore the original leaves.
Portland cement (and the concrete, mortar, thin set, or other masonry product made from it) doesn't dry. Rather, it cures by a chemical reaction initiated by putting water in it. The reaction is irreversible; hence, adding water to cement is an irreversible change.
Flour and water can be mixed together to produce a thickener, a paste or a batter. The end result of mixing flour and water depends on the ratio of flour to water as well as on the temperature of the flour and the water.