unless you mix it, it is because of the oil ketchup holds i know, gross right!
yes yes yes yeah yeah yeah
1876.......... NOPE hahah yeah it was in 1876 Heinz came out with the Ketchup"Heinz Ketchup"..
To separate those three components you must first separate the sand from the water. The easiest and simplest way is to pass the water through a filter. This will leave you with the hot salt water. From here, all you have to do is evaporate the water so that only the salt is left. If you need to collect the water you can boil the water in a pot with a lid, slightly ajar, and let the condensed water collect in a separate container.
Chinese
I don't know... XD :D
Thin, pale ketchup.
The original chinese fish sauce was called ke-tsiap which eventually became tomato ketchup.
Yes, ketchup is less dense than water and will float when placed on water. This is because ketchup is mainly composed of water, vinegar, sugar, and other ingredients that are lighter than water.
water
the main ingredient of ketchup is tomato , water and sugar and salt.
put water in it
yes
Yes, the temperature of the water can affect the density of the ketchup packet. When the water is cold, the ketchup inside the packet may become more viscous and slightly denser. Conversely, in warm water, the ketchup may become less viscous and slightly less dense.
Ketchup is made up of water, vinegar, sugar, salt, and other ingredients like spices and thickeners. The thickening agents in ketchup, such as xanthan gum and pectin, help give it its characteristic texture and prevent it from dissolving completely in water.
Ketchup is homogeneous, as long as water hasn't separated out. It is the same all the way through.
Hardening of ketchup is typically a physical change, as it does not involve a change in the chemical composition of the ketchup molecules. It is usually caused by evaporation of water or cooling of the ketchup, which causes it to solidify.
ketchup is denser than soy sauce but it is less dense than mustard because there is more water in ketchup