Molasses becomes a solid when it is cooled to a temperature where its sugars crystallize, typically below 60°F (15°C). The process can be influenced by factors such as the concentration of sugars, moisture content, and the presence of impurities. Under certain conditions, molasses can form a thick, syrupy paste or even harden into a solid mass.
A block of solid paraffin will likely float in molasses because paraffin has a lower density than molasses. Generally, substances with lower density than the liquid they are placed in will float, while those with higher density will sink. Since paraffin is less dense than molasses, it will not sink.
salt wax
Molasses itself is not hard; it is a thick, sticky syrup that results from the sugar extraction process from sugar cane or sugar beets. When stored, it can become more viscous, but it remains a liquid. In colder temperatures, molasses might thicken further, but it does not harden like solid substances. If left out in very dry conditions, it could crystallize slightly, but it will still be mostly liquid.
A solid is as solid as solid gets. Liquids freeze and become solids. Solids become denser solids.
calcium oxide react with water it forms calcium hydroxide which is available in molasses . when molasses fermented started it leaves Co2 and alcohol. this CO2 react with calcium hydroxide it form calcium carbonate. it become hard material
molasses
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Any element can become a solid at a certain temperature so yes, it can become a solid.
The noun molasses is a mass (non-count) noun, a word for a substance. Substances are expressed as some molasses, more molasses, a cup of molasses, two cups of molasses, bottles of molasses, etc.
2.3 million gallons of molasses
molasses
If it freezes it become Ice (a solid)