0
What else can I help you with?
Is cheese a solution?
No, it is a natural product.
Is an omelet a solution?
My omelets are a mixture of eggs, milk, peppers, onions, cheese, mushrooms, diced ham. Not a solution.
Is cheese a colloid or suspension or a solution?
a Colloid. I learnt about this yesterday :D
Will cream cheese icing moisten a dry cake?
A better solution is to eat it with ice cream. It will help.
How many pieces of cheese can you fit in your mouth?
That would depend entirely on the size(s) of the pieces of cheese. And, of course, the size of your mouth. Answer those two variables, and the solution is simple geometry.
Is feta cheese fermented?
It's cured and stored in its own salty whey brine.
Is javex an acidor a base?
Javex, or bleach, is a base. It is a strong alkaline solution that has a high pH level.
When iodine solution is added to cheese what colour will it become?
Red
Is an omelette a mechanical mixture or a solution?
An omelette is a mechanical mixture because its ingredients, such as eggs, vegetables, and cheese, are combined without forming a homogenous solution. The ingredients maintain their individual properties within the omelette.
Is blue cheese dressing homogeneous or heterogeneous?
Blue cheese dressing is considered heterogeneous because it is a mixture of various ingredients that do not fully blend together to form a uniform solution. The chunks of blue cheese and other components like herbs and spices give it a non-uniform appearance and texture.
What materials do you need to find what type of cheese gets moldy the fastest?
To determine which type of cheese molds the fastest, you would need various types of cheese (such as cheddar, mozzarella, brie), a controlled environment with consistent temperature and humidity, petri dishes, agar solution, and a way to track and measure mold growth over time.
What would happen if water was to be stirred with grated cheese?
If water is stirred with grated cheese, the cheese would likely dissolve partially, releasing fats and proteins into the water, which could create a creamy texture. The stirring action would also distribute the cheese throughout the water, potentially forming clumps that could float or settle. Depending on the type of cheese and the temperature of the water, the mixture might develop a slightly cloudy appearance, and the flavor of the water would become cheese-infused. However, it would not create a homogeneous solution, as cheese does not fully dissolve in water.
