Adding hydrogen peroxide slowly and with stirring helps to ensure uniform distribution within the milk, which is important for achieving the desired antimicrobial effect. Slow addition also helps prevent localized high concentrations of hydrogen peroxide which could have negative effects on the milk's composition or quality.
Adding HCL slowly to milk with thorough stirring helps prevent the milk from curdling too quickly. This gradual addition and mixing ensure that the acid is evenly distributed throughout the milk, giving it time to react with the proteins without causing them to clump together rapidly.
Base should be added slowly into water, while stirring continuously. This helps prevent splashing or sudden release of heat, which could be hazardous. Never add water into base as it can cause a violent reaction.
By using a spatula and stire it gently by using a stirring rod.
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To successfully temper eggs for a recipe, slowly whisk a small amount of hot liquid into the beaten eggs while continuously stirring. This helps to gradually raise the temperature of the eggs without cooking them, preventing them from curdling when added to the hot mixture.
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The berries should be completely defrosted and drained of excess juice before folding (gently stirring) them into the cake batter. They should not be added until just before turning the batter into the baking pans.
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Adding enough KHT ensures that a saturated solution is formed, which is necessary to determine the endpoint of the titration accurately. Some solid should remain undissolved after the 20-minute stirring to ensure that all the KCl has reacted with the silver ions before titration begins.
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