Any milk labelled as ultra-pasteurised, sterilised or UHT (Ultra High Temperature) treated has been treated to a higher temperature.
The time-temperature combination used is adjusted to ensure sterility of the product while keeping good characteristics such as taste and smell intact.
Liquid has to be a certain temperature to boil depending if it is more dense or less dense. So yes. Normally the temperature would increase.
Yes. In any process that is not "infinitely slow", entropy will increase.
Thermal runaway is where the biasing and operating point is such that the temperature causes the gain to increase, which causes the temperature to increase, which causes the gain to increase, in a vicious circle, leading to destruction of the BJT. Proper biasing and gain management can prevent this from occurring.
As a substance gets hotter its molecules move more vigorously. This results in more collisions and more violent collisions, thus they move further -- this is the increase in volume.
At high temperature sugar is thermally degraded to brown caramel; further increase of temperature lead to to a carbonic residue or ash.
Which can be further processed without adding new material.
Reducing the volume that a gas occupies will increase the pressure because it reduces the surface area that the gas has to impact against. Likewise increasing the temperature will increase pressure by increasing the kinetic energy of the gas molecules.
Which can be further processed without adding new material.
Which can be further processed without adding new material.
During boiling, the temperature does not increase because the heat energy is being used to convert the liquid into vapor rather than raise the temperature. This phase change from liquid to gas requires energy, known as latent heat, which keeps the temperature constant. Once all the liquid has been converted into vapor, further heating will then increase the temperature.
Surface tension decreases with an increase in temperature. This is because as temperature increases, the kinetic energy of the water molecules also increases, which weakens the intermolecular forces responsible for surface tension.
When a liquid is heated, its temperature will continue to rise until it reaches the boiling point of the liquid. Once it reaches this temperature, further heat added to the liquid will cause it to change into a gas rather than increase in temperature.