The emulsifiers in the milk attract to the fat in the peanut butter, coating the peanut butter in your mouth with milk and dissolving
the peanut butter allowing it to go down .
No, butter will not dissolve in chloroform because chloroform is not a good solvent for non-polar compounds like fats and oils. Butter is mostly composed of fat and water, neither of which are soluble in chloroform.
Using hot water may soften the gum, making it easier to remove. However, it may not be the most effective method. It's better to use an oil-based product, such as peanut butter or coconut oil, to help break down the gum and make it easier to comb out.
Most solutes dissolve better in warm water because the molecules of warm water move faster, so the water molecules and the solute come in contact more often. For solid solutes, it is generally true that you can dissolve more in warm water than cold water (though I'm not sure the above answer states the reason for this correctly). But gasses generally dissolve better in cold water.
Gases dissolve better in cold water because lower temperatures slow down the movement of water molecules, allowing more gas molecules to dissolve. In contrast, gases dissolve poorly in hot water because higher temperatures increase the kinetic energy of water molecules, making them move faster and reducing the ability for gas molecules to dissolve.
No, carbon does not dissolve in water.
It does not dissolve, it is a much more rough process, the peanut butter gets loose, and then it erodes after hours.
Peanut butter is a homogeneous suspension of peanut particles in an oil. More of a sludge or paste than a solvent/solute system. There are some dissolved flavour compounds in the oil (oil=solvent) and probably some salts or sugar dissolved in the water present in the nut particles (water=solvent)Aside: The oil in peanut butter is often not peanut oil. Peanut oil is a valuable side product and is stripped away and replaced with cheaper vegetable oils
Many people prefer milk to water when eating peanut butter (or a peanut butter sandwich, etc.). The thicker consistency of milk than water as well as the creamier taste help to alleviate some of the thickness and stickiness of the peanut butter.
nonpolar. The fat molecules in peanut butter are nonpolar, that is why peanut butter doesn't evenly mix with water, a polar substance.
peanut butter - ground up peanuts and salt (commercial peanut butter also has a little vegetable oil added to prevent separation of the peanut oil from the peanut meal)jelly - cooked down fruit juice, sugar, pectinbread - wheat flour, yeast, water, etc.
I don't think it is but again i am only 14 so any help would be great thanks :-) You are correct- butter is made from milk fat. Fats are not soluble in water.
no you need water also
Yes. The roasting of peanuts will destroy salmonella in the peanut butter. However, if the peanut butter comes in contact with salmonella again (like through dirty equipment), it can have salmonella again. A while ago, salmonella was found in peanut butter because dirty water from the roof was leaking onto the peanut butter before it was packaged.
Peanut butter is a homogeneous suspension of peanut particles in an oil. More of a sludge or paste than a solvent/solute system. There are some dissolved flavour compounds in the oil (oil=solvent) and probably some salts or sugar dissolved in the water present in the nut particles (water=solvent)Aside: The oil in peanut butter is often not peanut oil. Peanut oil is a valuable side product and is stripped away and replaced with cheaper vegetable oils
Heterogeneous. You can see the different parts: bread, peanut butter.
To soften peanut butter quickly and effectively, you can microwave it for 10-15 seconds or place the jar in a bowl of warm water for a few minutes. Stir the peanut butter well to ensure even softening.
Yes, eating too much peanut butter can cause some back up. The next time you eat peanut butter drink a glass of water or eat a cup of yogurt after. This will help in the digestion.