oil doesnt freeze !
2nd Answer:
Oops! Oil does freeze. Take vegetable oil, for example. Corn oil freezes at -20 degrees C. Water freezes at 0 degrees C. Coconut oil freezes at +25.4 degrees.
So, water freezes sooner than some vegetable oils and later than others.
A marble will sink faster in water than in oil because water has a higher density than oil. The higher the density of the liquid, the faster an object will sink in it.
Hot water will freeze faster than vinegar because the hot water atoms will slow quickly and the vinegar will take longer to freeze because it contains an oil like sustance which take lionger to freeze.
Water will freeze faster than oil.
Yes, oil cooks food faster than water because oil has a higher heat capacity and can reach higher temperatures than water. This allows for faster heat transfer and more efficient cooking.
Water is faster by it's lower viscosity, though oil viscosity is more temperature dependent than that of water.
Yes because oil is thicker than water and is closer to being solid.2nd Answer:Viscosity or "thickness" has nothing to do with the freezing point. For instance, corn oil freezes at -20 degrees C. Water freezes at 0 degrees C, and coconut oil freezes at +25.4 degrees C.So water freezes sooner than some veggie oils and later than others.
It seems to be very difficult to freeze vegetable oil at all, so yes, milk freezes much faster than oil.
i think that oil burns faster than oil because oil has a greater thermal co-officiancy than water
A marble will sink faster in water than in oil because water has a higher density than oil. The higher the density of the liquid, the faster an object will sink in it.
anything more dense than the oil, like water.
Fresh water is evaporated faster.
No, water with syrup evaporate faster.
Water will freeze faster than oil.
Hot water will freeze faster than vinegar because the hot water atoms will slow quickly and the vinegar will take longer to freeze because it contains an oil like sustance which take lionger to freeze.
Yes, oil cooks food faster than water because oil has a higher heat capacity and can reach higher temperatures than water. This allows for faster heat transfer and more efficient cooking.
Water is faster by it's lower viscosity, though oil viscosity is more temperature dependent than that of water.
Water. Oils become more viscous at lower temperatures but do not solidify until far below zero.