Butter is dispersion:
with
in fine droplets which makes it opaque.
Rubber and glass which become softer as they are heated are examples of crystalline solids
Its molecules become heated.
Partly physical, partly chemical. Melted butter has different chemical properties than solid butter. The melting process, as with chocolate, is not reversible. Proteins in the butter can become denatured, and isomerization of lipids to trans fats occurs. Phase change is a common example of physical change, but chemical change also occurs in this case.
A transparent bikini could be a tan.
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No, I have not tried using a Warburton heated butter knife for spreading butter.
Clarified butter
Heated butter mixed with the broth of a bird, very good with turkey.
Chocolate melts because it contains cocoa butter, which has a low melting point. When chocolate is heated, the cocoa butter melts and the solid structure of the chocolate breaks down, causing it to become a liquid.
Butter expands when heated because the heat causes the fat molecules in the butter to move faster and spread out. This increase in kinetic energy results in the butter taking up more space, thus leading to expansion.
fat, butter
" She heated the butter on the pan.'
Roux consists of butter and flour heated in a fry pan. As the water in the butter is driven off by the the heat the mixture will thicken and start to turn brown. The longer you cook it the darker and thicker it will become.
When butter is heated, it melts and undergoes a process known as clarification, where the milk solids separate from the fat. As it continues to heat, the milk solids may brown and give the butter a nutty flavor. However, if heated for too long, the milk solids can burn and give the butter a burnt or bitter taste.
because it is an emulsion. It contains fat, water and protein.
Fats that are solid at room temperature will become liquid when heated to a high enough temperature. Foods where the main solid component holding them together is fat, like butter or chocolate, will become liquid when the fats do. Sugar can also melt at very high temperatures, for example when heated on a stove.
Butter is obtained from the milk , the milk is heated and changes in to yogurt ,this yogurt when churned releases cream this cream is actually called butter.