Too much heat will kill off the yeast cells. They need to be added to a warm (not hot) mixture.
Glass can be dyed by adding metal oxides to the molten glass mixture before it is shaped and cooled. Different metal oxides produce different colors, allowing for the desired color to be achieved.
Ice cream, like milk, is a colloidal mixture. It has tiny droplets of fat floating in water.
Liquefied agar is cooled to 60°C before adding organisms because higher temperatures can damage or kill the organisms. At 60°C, the agar is still in a liquid state and can be easily poured while ensuring the viability of the organisms being added.
Actimel is made by adding specific strains of bacteria (especially Lactobacillus casei) to pasteurized milk. This mixture is then fermented to allow the bacteria to grow and produce lactic acid. After fermentation, the product is cooled down, and any additional flavors or ingredients are added before packaging.
to get to the other side haahaahaa
Cooling the sugar solution before adding yeast helps prevent the yeast from being killed by the high temperature. Yeast is a living organism that is sensitive to extreme temperatures, and adding it to a hot solution can potentially kill the yeast and hinder fermentation. Cooling the sugar solution to a suitable temperature ensures that the yeast can thrive and ferment the mixture properly.
because is doesnt want to be added till its cooled :)
A 1977 model Eska outboard requires a 50:1 mixture, ( water cooled model.) The air cooled models use 32:1.
Before refluxing, reagents such as isoamyl alcohol and acetic acid are mixed in a reaction flask. During reflux, the reaction mixture is heated under reflux conditions to allow the esterification reaction to occur. After reflux, the reaction mixture is cooled and the ester product, isoamyl acetate, is isolated using techniques such as extraction or distillation.
A homogeneous mixture of gases (air) can be separated by fractional liquefaction. The mixture is gradually cooled, with the gases being separated by differences in boiling point.
Chocolate chips are made by mixing melted chocolate with stabilizers and then pouring the mixture into chip-shaped molds. The chocolate is then cooled and hardened before being packaged for sale.
No. You should wait until the cake is completely cooled before adding icing. Also, you can wait until just before the cake is to be served to icing, or you can ice the cake as far as a day in advance.