Frying is a chemical process.
No, frying fish is a physical change, not a chemical reaction. The process involves changing the state of the fish from raw to cooked through the application of heat, without altering its chemical composition.
Yes, frying a burger is a chemical change because the heat causes the Maillard reaction to occur, which results in browning and flavor development in the meat. This chemical reaction alters the composition of the burger, creating new compounds that affect its taste and texture.
Grilling milkfish is a chemical change because the heat causes the proteins in the fish to denature and undergo chemical reactions that change its composition and flavor.
Fish is an animal, not a change !
It all depends on the colours and their chemical compositions. It is possible that that the colours have a chemical composition which will react to each other in that case it will be chemical change as the reaction will cause the change in chemical composition. But if this is not the case and the colours that are mixed don’t have a chemical composition which will react to each other then there will be no change in the chemical composition which means only the the colour shall be changed which means that the change will simply be a physical change. So, in a way both changes can be valid depending on the compositions of both the substances. Afternote: If this is from a textbook I don't understand why a question like this would be given because the question seems a bit too versatile.
Pan frying, no. It is a chemical change. Which is why it smokes and changes colors.
No, frying fish is a physical change, not a chemical reaction. The process involves changing the state of the fish from raw to cooked through the application of heat, without altering its chemical composition.
Yes, frying a burger is a chemical change because the heat causes the Maillard reaction to occur, which results in browning and flavor development in the meat. This chemical reaction alters the composition of the burger, creating new compounds that affect its taste and texture.
Chemical.
Grilling a piece of fish involves both chemical and physical changes. The physical change occurs when the fish is heated by the grill, causing it to cook and change texture. The chemical change occurs when the proteins in the fish denature and the Maillard reaction occurs, giving it a different flavor.
No, drying of fish is a physical change, not a chemical change. The process of drying simply involves the removal of water from the fish, causing it to undergo a physical transformation, but its chemical composition remains the same.
Tuna is not a change, it is a fish commonly eaten as food. Tuna can undergo physical and chemical changes.
Drying (involving only the water evaporation) is a physical change.
Grilling milkfish is a chemical change because the heat causes the proteins in the fish to denature and undergo chemical reactions that change its composition and flavor.
Fish is an animal, not a change !
No, a flying fish does not undergo a chemical change simply by flying. Chemical changes involve the formation of new substances with different chemical properties, which is not the case when a flying fish flies out of water.
No.