Yes, custard can change from liquid to solid and vice versa. When heated, the proteins in the eggs coagulate, causing the custard to thicken and set into a solid form. Conversely, if custard is heated too much or not stored properly, it can separate and become more liquid-like. This transformation highlights the importance of temperature control in custard preparation.
No.Gases condense ("become thicker") to form liquids.Liquids evaporate to become gases.
Yes, you can release kinetic energy from custard powder by converting its potential energy through movement or interaction. For example, when custard powder is agitated in water, the kinetic energy is generated as the particles move and interact with each other and the liquid. Additionally, mechanical processes like stirring or shaking can also impart kinetic energy to the custard mixture. However, the process is more about the movement of particles than the custard powder itself storing significant kinetic energy.
A liquid
Liquid :)
Liquid :)
Custard is a range of preparations based on milk and eggs. Most commonly, custard refers to a dessert or dessert sauce, but custard bases are also used for quiches and other savoury foods
no
Particles do not change when they change state from solid to liquid form. However, they will change behavior because they are completely still when they are solid and move faster when a liquid.
A change in state involves a substance transitioning from one physical form to another, such as from solid to liquid (melting), liquid to gas (vaporization), or gas to liquid (condensation). This change is typically driven by changes in temperature or pressure.
A change of state in physics refers to the transformation of a substance from one physical state to another, such as from solid to liquid (melting), liquid to gas (vaporization), or vice versa. During these changes, the temperature or pressure of the substance may vary, but the chemical composition remains the same.
The amount of custard powder you can make from 1 metric ton of cornstarch varies depending on the specific recipe and formulation used. Typically, custard powder consists of cornstarch along with flavorings, colorings, and sometimes other ingredients like milk powder. Assuming a basic formulation, you could produce a significant quantity of custard powder, potentially around 800 to 900 kg, depending on the proportions of other ingredients included in the recipe.
i think it is a liquid because when you pour it out it's all runny and flows well and only liquids are runny and they flow well. Also some solids are squashible like bread, bread (the solid) isn't squashible its the air inside that allows it to squash so you cant squash solids you only squash the air inside the solid, custard isn't squashible and if you cant squash something it doesn't have air so it can't be a gas and it can't be a solid so it's a liquid.