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What else can I help you with?
Why does custard go to a solid when you add water?
Custard is normaly a liquid, but the water abosorbes into a solid.
Is cold custard solid liquid or gas?
it is a liquid with bits of solids so i'd say it's a liquid :D
Is cold custard a solid liquid or gas?
it is a liquid with bits of solids so i'd say it's a liquid :D
Do British people generally like custard cold or warm?
It depends what time of year it is and for what purpose the custard is used. For summer deserts such as trifle custard is used cold. For winter puddings custard is normally served warm.
Is cold custard a solid or liquid?
Liquid. The particles in custard are spread out slightly plus there is a rule to solids, liquids and gasses.Solid: Most should be able to be put down on a surface and stay where it is after it hits the floor. Sand stays where it is, custard will go all over the place.Liquid: Will usually spread out if dropped on the floor. Takes the shape of it's container and if it is neutralized it should be drinkable.Gas: Cannot be picked up and thrown.
Does custard apple cause cold?
No
Why can you walk on custard?
You can walk on custard as it behaves more like a solid when weight is applied to its surface. This is because of the inherent qualities of cornflour.
How you can walk on custard?
You are able to walk on custard because it is a solid, liquid and even partly gas this means when you walk on it the gas is squashed and it turns into a solid. When you get out the solid turns into a liquid that is st icky and will not let you out so getting out is the hardest part by far.
Does a custard filled donut need to be refrigerated?
No because they get cold.
What state of matter is custard?
An Amorphous solid
Can you still eat cold custard after its expiry date?
you could but it has an expiry date for a reason
Will custard evaporate and why?
All substances can evaporate. If custard were exposed to a vacuum, all the water would evaporate off, but the more solid parts may remain. Custard doesn't evaporate when heated because it burns at a lower temperature than it it evaporates, and a good chef never cooks custard high enough to burn anyway.
