A carton will keep the taste better as metal can rust, even if you cannot see it do so. It does somewhat effect the taste.
No. Actually, the friction that you are creating inside the carton is likely to make the milk warmer. The best way to make your milk colder is to put it in the refrigerator. -- No - if anything, the agitation of the molecules will increase their temperature slightly. It may feel that it get colder as the milk moves about and the parts of the container you are touching might have colder milk move under it.
Any unit of volume will do the job, but the cup, pint, fluid ounce, or liter will most likely produce the most convenient number.
The egg is cushioned and in a confined area thus meaning it's less likely to brake.
Most likely vitamins A, D and B2 (Riboflavin) of which sour cream can be decent source of.
It expands to fill the container.
yes i have done this before look up a recipe there will most likely be one
They already have pour spouts on the market on juice and milk containers. But, because of cost of producing the lidded carton would increase your cost as well as the companies' costs, customers still buy products without spouted cartons. The glued 4-leaf cardboard carton will likely continue to be used for many more decades.
A dumpster.
If the substance takes the shape of its container, has no definite volume, and can be easily compressed, it is likely a gas. Additionally, gases typically exert pressure on the walls of their container and expand to fill the available space.
a.LPG and C.Anhydrous ammonia
You're most likely talking about a Decanter.
It will cause a thermal shock in the container in which the solution is held. If it is a glass container it will likely crack to a varying degree depending on if the glass was meant for use with heat. If the container is metal of at least a few millimeters thick it is likely that nothing significant will happen.