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Butter is dispersion:
- Dispersed medium: 85% is a solid (fatty)
with
- Dispersed phase: 15% dispersed 'water/proteine/etc.' phase,
in fine droplets which makes it opaque.
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∙ 8y ago
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Rubber and glass which become softer as they are heated are examples of?
Rubber and glass which become softer as they are heated are examples of crystalline solids
As evaporating water enters into the atmosphere what happens?
Its molecules become heated.
Is water transparent or translucent and why?
transparent
What is a transparent bikini?
A transparent bikini could be a tan.
Is a dog opaque translucent or transparent?
something
When butter is heated then cooled it's called?
Clarified butter
What is butter broth?
Heated butter mixed with the broth of a bird, very good with turkey.
How do you write heat as a verb?
" She heated the butter on the pan.'
What nutrient becomes liquid when heated?
fat, butter
What is the dry ingredient in roux?
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.
Can butter turn into a gas?
Yes, butter can turn into a gas, because when it is heated, the steam inside reacts with the butter, turning it into a gas
Was heated butter in a frying pan a chemical reaction?
Yes it is because it is not reversible, and the butter changed colour.
What happened when butter is heated?
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.
Why is solid butter opaque and not transparent?
because it is an emulsion. It contains fat, water and protein.
What does heated liquid and gas become?
A heated liquid become a gas at the boiling point.
Why doesn't the egg white stay clear when heated?
Egg white (properly called albumen) contains proteins that join together to form complex bonds when it is heated. It is this process that makes albumen thicken up into solid form, and to become a white colour rather than transparent.
Why do some foods melt?
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.
