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Food coloring mixes at different rates due to factors such as viscosity, temperature, and the medium it is being mixed into. Thinner liquids, like water, allow food coloring to disperse more quickly, while thicker liquids can slow down the mixing process. Additionally, temperature affects the movement of molecules; warmer liquids typically facilitate faster mixing compared to cooler ones. The specific properties of the food coloring itself, such as its density and solubility, also play a role in the rate of mixing.

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AnswerBot

5mo ago

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