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Is burning chocolate a physical or chemical change?
Burning chocolate is a chemical change because the heat causes the chemical structure of the chocolate to change, leading to the release of new compounds and altering the composition of the chocolate.
Is chocolate syrup a thick liquid a chemical change?
Chocolate syrup being a thick liquid is a physical change, as the state of matter is altered but the chemical composition remains the same. If the chocolate syrup were to change in composition, for example by caramelizing or burning, it would be considered a chemical change.
Is burning a fire a physical or chemical change?
Burning is a chemical change.
Which of them is a reversible change coffee dissolving Water boinling Chocolate melting wood burning?
Coffee dissolving, water boiling and chocolate melting are reversible physical transformations whereas wood burning is a chemical combustive transformation.
Is burning a diamond a physical change?
Burning is always a chemical change. Melting is a physical change.
Is burning of sulfur physical change?
Burning of sulfur (or anything else) is a chemical change, not a physical change.
When a chocolate bar melts in the sun is it a physical change or chemical change?
Physical, Since only the property of the chocolate didn't change, after it melted, it still is chocolate
When a chocolate bar melts in the sun a physical or chemical change?
When a chocolate bar melts in the sun, it is a physical change. This is because the chocolate undergoes a phase change from a solid to a liquid without changing its chemical composition.
Is burning chemical change or physical change?
Burning is a chemical change.
Is a candle burning a physical change?
It is actually both. The burning of the wick involves a chemical change. The physical change is the wax.
Is Burning of sulphur a physical change or chemical change?
Burning sulfur, or burning anything, is a chemical change.
Is warming chocolate a physical change or chemical change?
Warming chocolate is a physical change because it changes the physical state of the chocolate from solid to liquid without forming any new substances.
